Tabouleh (Parsley and Bulgur Salad)

• 1/2 cup fine bulgur wheat
• 3 bunches fresh flat-leaf parsley, stems removed and very finely chopped
• 1/2 cup fresh mint leaves, finely chopped
• 2 large tomatoes, very finely diced
• 3 green onions, finely thinly sliced
• 1/2 cup fresh lemon juice
• 1/2 cup extra virgin olive oil
• 1 teaspoon salt

Instructions

1. 1

   Place the fine bulgur wheat in a bowl and cover with 1/2 inch of boiling water. Let soak for 20-30 minutes until tender. Drain any excess water well.

2. 2

   While bulgur soaks, wash and dry the parsley and mint thoroughly. It is crucial they are dry.

3. 3

   Finely chop the parsley and mint. Finely dice the tomatoes and slice the green onions.

4. 4

   In a large bowl, combine the soaked bulgur, chopped herbs, tomatoes, and green onions.

5. 5

   Add the lemon juice, olive oil, and salt. Toss well to combine.

6. 6

   Serve immediately or chill. If making ahead, add lemon juice and oil just before serving to keep herbs green.