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  • 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
  • 3 1/2 teaspoons kosher salt (start with 1 1/2 tsp)
  • 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 (that’s the European kind that comes encased in plastic)
  • 2 cups cherry tomatoes, cut in half
  • 1 teaspoon freshly ground black pepper

Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room tempera ture for about 1 hour.

Add the scallions, mint, parsley, cucumber, tomatoes, and the pepper; mix well. Season with additional salt, to taste (Mom says she never needs to add any extra), and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.