Tabbouleh Recipe | Tyler Florence | Food Network

Ingredients

• 1 cup bulgur wheat (fine-medium grind)
• 2 cups hot water
• 1 pound ripe tomatoes, seeded and chopped (about 2 cups)
• 1 bunch green onions, white and green part, finely chopped (about 1 cup)
• 1 hothouse cucumber, halved, seeded and diced (about 2 cups)
• 2 large bunches fresh flat-leaf parsley, leaves finely chopped (about 2 cups)
• 1 bunch fresh mint leaves, finely chopped (about 1/2 cup)
• 1/2 teaspoon ground cumin
• Kosher salt and freshly ground black pepper
• 2 lemons, juiced
• 1/4 cup extra-virgin olive oil