# Tabbouleh

## Ingredients

<div class="space-y-8" id="bkmrk-1-cup-fine-bulgur-%28s"><div class="space-y-8"><div class="space-y-3 text-lg leading-8 print:space-y-2 print:text-sm">- <span class="mr-1 inline-block font-bold lowercase">1 cup </span>fine bulgur (sometimes called #1)
- <span class="mr-1 inline-block font-bold lowercase">5-6 bunches of</span> parsley
- <span class="mr-1 inline-block font-bold lowercase">12 </span>large mint leaves (optional)
- <span class="mr-1 inline-block font-bold lowercase">1 </span>English cucumber
- <span class="mr-1 inline-block font-bold lowercase">1 bunch of </span>scallions
- <span class="mr-1 inline-block font-bold lowercase">6-8 </span>medium tomatoes
- <span class="mr-1 inline-block font-bold lowercase">2 </span>lemons, juiced (about 6 tablespoons; may need more)
- <span class="mr-1 inline-block font-bold lowercase">1/2 cup </span>extra-virgin olive oil (or a bit more to taste)
- <span class="mr-1 inline-block font-bold lowercase">S</span>alt and pepper to taste

</div></div></div>## Directions

1. Soak the bulgur in hot water for 20 minutes, then drain.
2. Chop parsley, mint, cucumber, scallions, and tomatoes.
3. Mix all ingredients in a big bowl. Tastes better the longer it rests!