Tabbouleh

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1 cup bulgur
3/4 cup vegetable broth or water
5 Tbsp fresh lemon juice, divided
Salt and black pepper
3 cups (135g) finely chopped fresh parsley (about 3 bunches, don’t use thick stem)
2/3 cup (19g) finely chopped fresh mint (about 1 bunch, don’t use thick stem)
1 cup (finely chopped) green onions (about 5)
3 medium roma tomatoes, seeded and diced (1.5 cups)
1/2 English cucumber, seeded and diced (1 cup)
1/2 cup extra virgin olive oil

Bring vegetable broth or water plus 2 Tbsp lemon juice to a boil in a small saucepan.
Pour bulgur into a large heatproof bowl then pour hot broth mixture over bulgur. Season with salt and toss mixture. Let rest until bulgur is nearly tender, about 30 to 45 minutes.
Transfer bulgur to several sheets of paper towels and spread out, then cover with more paper towels and press to remove excess moisture. Return bulgur to bowl.
Add parsley, mint, green onions, tomatoes, cucumber, remaining 3 Tbsp lemon juice and toss mixture. Season with salt and pepper to taste.
Let rest 15 minutes at room temperature or up to 2 days in the fridge.
Just before serving add olive oil and toss.

Optionally you can also add 1 tsp minced garlic to the salad, 1/4 tsp cayenne pepper and 1/4 tsp cumin if you are looking to boost flavor even further.
Recipe makes about 7 cups.

Tabbouleh#