This is a fresh, herb-forward version of tabbouleh that works well as a side dish to hummus and falafel. Adapted from Ina Garten.

Ingredients

• 1 c uncooked bulgur wheat
• 1/4 c freshly squeezed lemon juice
• 1/4 c good olive oil
• 1.5 t salt
• 1 c minced scallions
• 1 c chopped fresh mint leaves
• 1 c chopped flat-leaf parsley
• 1 hothouse cucumber, unpeeled, seeded, and medium-diced
• 2 c cherry tomatoes, cut in half
• 1 t freshly ground black pepper

Instructions

1. Place the bulgur in a large bowl, pour in 1.5 c boiling water, stir, cover, and let stand until the bulgur fully absorbs the water, 30 minutes to an hour.
2. Combine lemon juice, olive oil, pepper, and salt in a small bowl, and set aside.
3. Combine scallions, mint, parsley, cucumber, and tomatoes in a large bowl. Micx in cooked bulgur and olive oil mixture.
4. Season to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.