Tabbouleh With Feta Crumbles

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1 1/2 cups water

1 cup bulgur wheat

3 tablespoons extra virgin olive oil

3 tablespoons fresh lemon juice

1/4 teaspoon cinnamon

1 tablespoon freshly grated orange zest

Kosher salt and freshly ground black pepper

1/2 cup minced green onions

1/2 English cucumber, peeled and cut into medium dice (about 1 cup)

2 cups quartered cherry tomatoes, or larger tomatoes cut into small dice

1 cup finely minced flat-leaf parsley

1 cup mint, cut in thin ribbons (chiffonade)

1 cup crumbled feta cheese

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