Tabbouleh (Middle Eastern Grain Salad)

There are a few different ways you can cook bulgur. Stovetop method: Combine 1 cup bulgur and 2 cups water in a pot. Bring to a boil and cover. Reduce heat to a simmer and cook until tender, about 12 minutes. Drain off any excess liquid and fluff with a fork. Soaking method: Place 1 cup bulgur in a bowl and add 1 cup boiling water. Stir and let sit for 1 hour. Drain off excess liquid and fluff with a fork. Finely chop your parsley, cucumbers, tomatoes, green onions, olives, and mint. In a large bowl, combine bulgur, parsley, cucumbers, tomatoes, green onions, and olives. For the dressing, combine olive oil, lemon juice, finely chopped mint, crushed garlic, and salt & pepper in a jar and shake until everything is combined. Pour onto the tabbouleh mixture and mix well. Cover and let chill overnight so all the flavors can come together. Before serving, give it a nice mix and garnish with fresh mint.