Tabbouleh Salad with Mint and Parsley

Place the bulgur wheat in a medium bowl and pour the boiling water over it. Cover the bowl and let it sit for 20 minutes, or until the bulgur has absorbed all the water and is tender.

While the bulgur is soaking, prepare the other ingredients. Finely chop the parsley and mint. Dice the tomatoes and cucumber. Thinly slice the green onion.

Once the bulgur is ready, fluff it with a fork to separate the grains.

In a large bowl, combine the cooked bulgur, parsley, mint, tomatoes, cucumber, and green onion.

In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.

Pour the dressing over the salad and toss well to combine.

Taste and adjust seasoning as needed. Refrigerate for at least 30 minutes before serving to allow the flavors to meld. It tastes even better the next day!