Tabbouleh Ingredients 1 cup bulghur wheat 1 1/2 cups boiling water 1/4 cup freshly squeezed lemon juice (2 lemons) 1/4 cup good olive oil 4 teaspoons kosher salt 1 cup minced scallions, white and green parts (1 bunch) 1 cup chopped fresh mint leaves (1 bunch) 1 cup chopped flat-leaf parsley (1 bunch) 1 hothouse cucumber, unpeeled, seeded, and medium-diced 3 cups cherry tomatoes, cut in half 1 teaspoon freshly ground black pepper Directions Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour. Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.