Tabbouleh Salad

1. Pour the boiling water over the bulghur wheat in a shallow bowl. Use a fork to quickly stir the water into the wheat, then set aside for 10 minutes.

2. Fluff the wheat with a fork, then place a plate (or a sheet of plastic wrap) over the top of the bowl and place it in the fridge.
Let it rest until it reaches room temperature, at least 15 minutes.

3. Wash the leaves of the parsley and mint then dry completely with a paper towel.

4. Trim off the stems of the herbs and discard.

5. Mince the parsley and mint leaves and place in a large bowl.

6. Remove the cooled bulghur from the fridge and combine with the herbs, fluffing and tossing with a fork. Fold in the tomatoes, cucumber, and green onions.

7. Drizzle in the olive oil and lemon juice and toss well. Sprinkle in the salt, stir and taste. Add more salt if needed. Serve cool or at room temperature.