Tabbouleh

Yield: 8 servings

1 cup bulghur wheat

1 1/2 cups boiling water

1/4 cup freshly squeezed lemon juice (2 lemons)

1/4 cup good olive oil

3 1/2 teaspoons kosher salt

1 cup minced scallions, white and green parts (1

bunch)

1 cup chopped fresh mint leaves (1 bunch)

1 cup chopped flat-leaf parsley (1 bunch)

1 hothouse cucumber, unpeeled, seeded, and

medium-diced

2 cups cherry tomatoes, cut in half

1 teaspoon freshly ground black pepper

Place the bulghur in a large bowl, pour in the boiling

water, and add the lemon juice, olive oil, and 1 1/2

teaspoons salt. Stir, then allow to stand at room

temperature for about 1 hour.

Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.