Tabbouleh
Ingredients
- 1 cup bulghur wheat
- 1 1/2 cups boiling water
- 1/4 cup freshly squeezed lemon juice, about 2 lemons
- 1/4 cup good extra virgin olive oil
- 3 1/2 teaspoons kosher salt (I used 1 teaspoon sea salt)
- 1 cup minced green onions, white and green parts, about 1 bunch
- 1 cup chopped fresh mint leaves, about 1 bunch
- 1 cup chopped flat-leaf parsley, about 1 bunch
- 1 hothouse cucumber, diced
- 2 cups cherry tomatoes, halved
- 1 teaspoon black pepper
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