Tabbouleh Salad

As I was pulling down my Mandolin that my husband bought me years ago and I was never able to figure out, I have no idea why I could not figure it out, because all I did was pull it down and start slicing. Then on top it off I noticed a Pamper Chef box on top of the Mandolin and it was a very fine grater that I must had stored up there years ago (I know, I own too much stuff.) anyhow I think I am in love with it. I have never seen lemon peel grate so fine. I can't wait to try it on a carrot cake and so many other recipes. :o)

1 cup water
3/4 cup bulgur
1 teaspoon ground cumin
2 lemons, zested and juiced
1/3 cup extra-virgin olive oil
1/4 cup freshly chopped mint leaves
1/2 cup freshly chopped flat-leaf parsley
4 scallions, whites and greens, chopped
2 plum tomatoes, seeded and chopped
1/2 seedless cucumber, peeled and chopped (I did not peel mine, I like the skin. I ran it through my mandolin then sliced it into very small cubes)

Salt to taste
In a small pot add the water and bring to a boil over medium heat. Pour the bulgur into a bowl, douse it with the boiling water and let stand 15 minutes.
In a salad bowl, combine the cumin, zest and juice of 1 lemon and whisk in the extra-virgin olive oil. Add the bulgur, herbs, scallions, tomatoes, cucumber and salt, to taste. Toss together, let stand a few minutes, adjust seasoning and toss again before serving"