Lebanese-Style Tabouli

⅔ cup water

⅓ cup bulgur

1 tablespoon salt

1 teaspoon ground cinnamon

¾ cup fresh lemon juice

½ cup olive oil

1 ¾ pounds tomatoes, chopped

2 onions, finely chopped

2 bunches fresh parsley, chopped

1 bunch fresh mint, chopped

Bring the water to a boil in a small saucepan over high heat. Remove from the heat, stir in the bulgur, cover, and let stand 20 minutes.

Scrape the bulgur into a mixing bowl, and stir in the salt, cinnamon, lemon juice, olive oil, tomatoes, onions, parsley, and mint. Stir, then refrigerate uncovered 1 hour until cold.