To keep our tabbouleh from becoming too soggy, we salted the tomatoes to rid them of their excess moisture. But to make sure that our tabbouleh recipe still guaranteed the fresh flavor we wanted, we soaked the bulgur wheat in some of the tomato liquid and lemon juice instead of in the flavor-robbing water found in most tabbouleh recipes.

• 1/2 cup bulgur, fine or medium grain, rinsed under running water and drained
• 1/3 cup lemon juice (from 2 lemons)
• 1/3 cup olive oil
• Table salt
• 1/8 t cayenne pepper
• 2 cups minced fresh parsley leaves
• 2 medium tomatoes, halved, seeded, and cut into very small dice
• 4 medium scallions, green and white parts, minced
• 2 T minced fresh mint leaves (or 1 rounded teaspoon dried mint)

1. Mix bulgur wheat with 1/4 cup of the lemon juice in medium bowl; set aside until grains are tender and fluffy, 20 to 40 minutes,depending on age and type of bulgur.
2. Mix remaining lemon juice, olive oil, salt to taste and red pepper, if desired.
3. Mix bulgur, parsley, tomatoes, scallions, and mint; add dressing and toss to combine.
4. Cover and refrigerate to let flavors blend, 1 to 2 hours. Serve.

Reduce the bulgur to 2-3 TBSP?