Maurice’s Tabbouleh

Ingredients

• 2 cups coarse bulgur, rinsed and drained
• 2 cucumbers, diced small
• 2 large tomatoes, diced
• 2 bunches fresh parsley leaves, chopped
• 2 bunches green onions, finely chopped
• 2 yellow onions, cut into small dice
• 3 cloves garlic, minced
• 1/2 cup olive oil
• 1 lemon, juiced
• 3/4 tablespoon salt
• 1/2 teaspoon ground black pepper

Directions

Place the bulgur in a large bowl and cover with water by 3 inches; soak for 45 minutes. Drain and squeeze to remove excess water.

Mix cucumbers, tomatoes, parsley, green onions, yellow onions, garlic, olive oil, lemon juice, salt, and ground black pepper together in a bowl.

Stir bulgur into cucumber mixture; toss. Refrigerate tabbouleh at least 5 hours before serving.