NO cooking required tabbouleh

Barefoot Contessa Parties! is the gift that keeps on giving. It is the source of my lemon bars, apple crostata, Asian grilled salmon and orzo with roasted vegetables. I haven't tasted a bad recipe yet! This is another wonderful recipe from the cookbook that would taste great with Moroccan chicken and yogurt mint sauce. I've always bought Tabbouleh, this was my first time making it. It's super easy & tastes better as it sits in the fridge. Unlike many Contessa recipes, there is no butter and this is healthy!
The tastes of the fresh mint and fresh parsley against the nutty lemony grain are so pleasing to the palate. There is no cooking involved, just some cutting.

Tabbouleh (Barefoot Contessa Parties)
Serves 8

1 cup bulgur wheat
1 1/2 cups boiling water
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup good olive oil (I use less!)
3 1/2 tsp kosher salt
1 cup minced scallions, white & green parts (1 bunch- note: these are shallots in Canada)
1 cup chopped fresh mint leaves (1 bunch)
1 cup chopped flat-leaf parsley (1 bunch)
1 cucumber, unpeeled, seeded and medium-diced
2 cups cherry tomatoes, cut in half
1 tsp freshly ground pepper

Place the bulgur in a large bowl, pour in the boiling water and add in lemon juice, olive oil and 1 1/2 tsp of kosher salt. Stir, then allow to stand at room temperature for about an hour.

Add the scallions, mint, parsley, cucumber, tomatoes, 2 tsp of salt and the pepper; mix well. Season to taste and serve, or cover and refrigerate (a day or two will make it taste better!).

I just got her new cookbook, Barefoot Contessa at Home, stay posted for reviews of her new recipes! In case you're interested, she is going on a book tour to promote the new cookbook.