Tabbouleh

This is by far the BEST tabbouleh I have ever tasted. I was never a big fan, until a friend of mine recently made this for a BBQ. I went back for seconds. It's from Ina Garten (The Barefoot Contessa), whose recipes never disappoint me!

3 cups boiling water
2 cups bulgar wheat (whole foods or dezavala market bulk section)
1/2 cup freshly squeezed lemon juice (4 lemons) do not substitute bottled
olive oil
kosher salt (this will make a difference! don't use table salt)
freshly ground pepper
1 cup (1 bunch) green onions, minced, white and green parts
1 cup (2 bunches) chopped fresh mint
1 cup (1 bunch) chopped flat leaf parsley
1 cucumber, peeled, and medium diced
2 cups halved cherry tomatoes (I used regular local tomatoes)

In a heat-proof bowl, pour the boiling water over the bulgur wheat. Add the lemon juice, 1/2 cup olive oil, and 3 tsp kosher salt. Stir. Cover the bowl with plastic wrap and allow the bulgur to stand at room temperature for about an hour.

Add green onion, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and 1 teaspoon pepper to bulgur. Season to taste and serve immediately or cover and refrigerate. The flavors will improve as it sits.