Tabbouleh

Ingredients

• 1 cup bulgur wheat (fine-medium grind)
• 2 cups hothouse cucumber diced halved seeded
• 2 cups flat-leaf parsley fresh finely chopped
• 0.5 cup mint leaves fresh finely chopped
• 1 cup green onions finely chopped
• 0.5 teaspoon ground cumin 
• 2  juice of lemon juiced
• 6 servings kosher salt and pepper black freshly ground
• 0.3 cup olive oil extra-virgin
• 2 cups tomatoes ripe seeded chopped
• 2 cups water hot

Equipment

• bowl
• mixing bowl
• sieve
• plastic wrap
• wooden spoon

Directions

1. 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.
2. Drain in a strainer, pressing with the back of a wooden spoon to squeeze out as much water as possible.
3. 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.
4. 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.
5. Serve at room temperature.