2 cup bulghur wheat (or couscous)
3 cups boiling water
1/2 cup freshly squeezed lemon juice (4 lemons)
1/2 cup good olive oil
7 teaspoons kosher salt
2 cup minced scallions, white and green parts (2 bunch)
2 cup chopped fresh mint leaves (2 bunch)
2 cup chopped flat-leaf parsley (2 bunch)
2 hothouse cucumber, unpeeled, seeded, and medium-diced
4 cups cherry tomatoes, cut in half
2 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 temperature for about 1 hour.
Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.