Ingredients

1 cup bulgur wheat (fine-medium grind)
2 cups hot water
1 pound ripe tomatoes, seeded and chopped (about 2 cups)
1 bunch green onions, white and green part, finely chopped (about 1 cup)
1 hothouse cucumber, halved, seeded and diced (about 2 cups)
2 large bunches fresh flat-leaf parsley, leaves finely chopped (about 2 cups)
1 bunch fresh mint leaves, finely chopped (about 1/2 cup)
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper
2 lemons, juiced
1/4 cup extra-virgin olive oil

Instructions

Put the bulgur in a large bowl and pour in the hot water.
Cover with a dish or plastic wrap and let stand for about 30 to 45 minutes to rehydrate.
Drain in a strainer, pressing with the back of a wooden spoon to squeeze out as much water
as possible.

In a mixing bowl, combine the tomatoes, onions, cucumber, parsley, and mint. Toss the
salad well to incorporate the ingredients; season with cumin, salt and pepper. Add the
bulgur; moisten with the lemon juice and olive oil. Fold everything together to
incorporate the ingredients. The flavor will improve if the tabbouleh sits for a few
hours. Serve at room temperature.