Tabouleh with Feta

2 pounds bulgur wheat
1 1/2 cups fresh lemon juice, plus additional to taste
6 cups hot water
3 medium cucumbers, seeded and chopped very small
8 ripe medium tomatoes, seeded and chopped very small
1 medium red onion, minced
2 cloves garlic, minced
3 bunches parsley, finely chopped
5 T fresh mint
2 cups (8 oz) crumbled feta
1 1/2 cups (or as needed) olive oil
salt and freshly ground pepper to taste

1.  Place the bulgur in a large mixing bowl and pour over 1 1/2 cups fresh lemon juice and the hot water. Let stand until the bulgur is tender, 30 to 40 minutes. Drain off any excess liquid.

2. Add the cucumbers, tomatoes, onion, garlic, parsley, mint, and feta to the bulgur and toss to combine. Dress with enough of the olive oil and additional lemon juice to make the salad moist but not runny. Season with salt and pepper.

3. Refrigerate the salad for several hours to allow the flavors to blend. Serve cold or at room temperature accompanied with pita bread.

Makes 14-16 servings.

Notes: Mom made this and I think used garlic powder instead of fresh, cherry tomatoes instead of regular, and only used 2 bunches of parsley.