Step 1

Combine bulgur with ⅔ cup hot water. Let sit for 15-20 minutes, or until bulgur is softened and has expanded. Strain out any excess water and let cool.

Step 2

Meanwhile, prepare the parsley. Rinse well and dry completely, using paper towels (and a salad spinner if you have one!). Pluck the parsley leaves from the stems, bunch the leaves together, and chop very finely with a large chef's knife.

Step 3

In a large bowl, combine bulgur, parsley, green onions, and tomatoes.

Step 4

Whisk together the lemon juice, olive oil, salt, mint, and lemon zest. Add the dressing to the salad and mix well. Taste and adjust seasonings, such as adding more salt or lemon or adding cinnamon.

Step 5

Enjoy the tabbouleh immediately or store and eat within 1-2 days.