1cupminced scallionswhite and green parts (1 bunch)
1cupchopped fresh mint leaves1 bunch
1cupchopped flat-leaf parsley1 bunch
1hothouse cucumberunpeeled, seeded, and medium-diced
1teaspoonfreshly ground black pepper
Place the bulghur and couscous in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.
Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.