Maurice's Tabbouleh Recipe

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.