Tabouleh

1 1/2 cups boiling water
1 cup bulgur wheat
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup olive oil
1 1/2 tbsp sea salt
1 1/2 tbsp freshly ground pepper
1 cup minced scallions (white and green parts)
1 cup (2 bunches) chopped fresh mint leaves
1 cup chopped fresh flat-leaf parsley
1 hothouse unpeeled, seeded cucumber
2 cups, halved cherry tomatoes

In a heat-proof bowl, pour the boiling water over the bulgur wheat. Add the lemon juice, 1/4 cup olive oil, and 1 1/2 tsps of salt and pepper. Cover the bowl with plastic wrap and allow the bulgur to stand at room temperature for about 1 hour.

Add the scallions, mint, parsley, cucumber, tomatoes. Cover and refrigerate. The flavors improve as it sits.

Serving Size: 1/2 cup

Number of Servings: 8

Recipe submitted by SparkPeople user RONYLEG.