Tasty Tabbouleh

I had never heard of the dish before I met my mom-in-law.  Once I tasted it though, I was hooked.  Yummmm!  Its a fresh cool tasty salad that delights the taste buds!  I've made it from different recipes but today I found my favorite.  Its also the easiest & so I like that too!  If you've never had tabbouleh, I encourage you to try it.  I hope  you love it as much as I do.

Here is the original recipe I found on foodnetwork.com

Ingredients

• 1 cup bulghur wheat
• 1 1/2 cups boiling water
• 1/4 cup freshly squeezed lemon juice (2 lemons)
• 1/4 cup good olive oil
• 3 1/2 teaspoons kosher salt
• 1 cup minced scallions, white and green parts (1 bunch)
• 1 cup chopped fresh mint leaves (1 bunch)
• 1 cup chopped flat-leaf parsley (1 bunch)
• 1 hothouse cucumber, unpeeled, seeded, and medium-diced
• 2 cups cherry tomatoes, cut in half
• 1 teaspoon freshly ground black pepper

Directions

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.

Here are the things I left out:
scallions & mint

Here are the small changes I made:
I used regular curly parsley - I like the texture.
Instead of cherry tomatoes, I used Roma tomatoes
I don't seed my cucumbers