Garden Tabbouleh

Ingredients

• 0.3 teaspoon pepper black
• 1 cup bulgur wheat 
• 1  cucumber peeled chopped
• 1 cup flat-leaf parsley leaves fresh roughly chopped
• 1 cup grape tomatoes quartered
• 1.5 teaspoons kosher salt 
• 3 tablespoons juice of lemon fresh
• 3 tablespoons olive oil extra-virgin
• 3  scallions thinly sliced

Equipment

• bowl
• sauce pan
• whisk
• sieve

Directions

1. In a small saucepan, bring the bulgur and 6 cups of water to a boil. Cook, uncovered, until tender, about 20 minutes.
2. Transfer to a strainer and rinse under cold water. Shake to remove any excess water.
3. Transfer to a large bowl and add the parsley, scallions, tomatoes, and cucumber.In a small bowl, whisk together the lemon juice, oil, salt, and pepper.
4. Drizzle the vinaigrette over the bulgur and toss.
5. Serve cold or at room temperature.