Lebanese Tabbouleh

epicurious.com

Mike Scott

I’m retired and have been cooking since I was 12. I love all kinds of food and will try most anything.

½ cup fine bulgur

3 tablespoons olive oil

1 cup boiling-hot water

2 cups finely chopped fresh flat-leaf parsley (from 3 bunches)

½ cup finely chopped fresh mint

2 medium tomatoes, cut into ¼-inch pieces

½ seedless cucumber*, peeled, cored, and cut into ¼-inch pieces

3 tablespoons fresh lemon juice

¾ teaspoon salt

¼ teaspoon black pepper

Directions at epicurious.com

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