The Best Damn Tabbouleh You'll Ever Make (Seriously!)

Place bulgur in a bowl. Pour boiling water over it. Cover and let sit for 30 minutes, or until softened and water is absorbed. Fluff with a fork.

While bulgur soaks, meticulously chop the parsley, mint, tomatoes, cucumber, and red onion into small, even pieces.

In a small bowl, whisk together lemon juice, olive oil, minced garlic, salt, and pepper.

In a large bowl, gently combine the soaked bulgur, chopped vegetables, and dressing.

Taste the tabbouleh and adjust seasoning (salt, pepper, lemon juice) as needed.

For best flavor, cover and refrigerate for at least 30 minutes to allow the flavors to meld. It's even better after a few hours!