Ingredients

• 1 cup bulgur wheat
• 1.5 cup water, boiling
• 1 teaspoon sea salt
• 2 cup flat-leaf parsley, finely chopped
• 1 cup fresh mint, finely chopped
• 2 ounce tomatoes, diced small
• 0.5 cup cucumber, diced
• 0.25 cup red bell pepper, diced
• 0.25 cup lemon juice, fresh squeezed
• 0.33 cup extra-virgin olive oil
• 2 clove garlic, minced
• 0.5 teaspoon ground cumin
• 0.25 teaspoon black pepper

Steps

1. Pour 1.5 cups of boiling water over 1 cup bulgur wheat in a large mixing bowl, add 1 teaspoon fine sea salt, and stir to combine.
2. While the bulgur rests, finely chop 2 cups fresh flat-leaf parsley and 1 cup fresh mint leaves.
3. Dice 2 medium fresh tomatoes into small bite-sized pieces and set aside.
4. Dice 0.5 cup cucumber and 0.25 cup red bell pepper into small pieces.
5. Mince 2 cloves garlic and set aside.
6. In a small bowl, whisk together 0.25 cup fresh lemon juice, 0.33 cup extra-virgin olive oil, minced garlic, 0.5 teaspoon ground cumin, and 0.25 teaspoon black pepper until emulsified.
7. Once bulgur has absorbed the water and cooled to room temperature (after 25 minutes), fluff it gently with a fork and break up any clumps.
8. Add the chopped parsley, mint, diced tomatoes, cucumber, and red bell pepper to the bulgur.
9. Pour the lemon-olive oil dressing over the salad and toss thoroughly to combine all ingredients evenly.
10. Taste and adjust seasoning with additional salt and black pepper if needed.
11. Transfer to a serving bowl and let rest at room temperature for 10 minutes before serving to allow flavors to meld.