Tabbouleh

Ingredients

• 1/2 cup fine bulgur wheat
• 2 cups flat-leaf parsley, finely chopped (about 3 bunches)
• 1/2 cup fresh mint, finely chopped
• 3 tomatoes, small dice
• 1/2 cucumber, small dice
• 3 scallions, thinly sliced
• Juice of 2 lemons
• 1/4 cup extra-virgin olive oil
• Salt, pepper

Method

1. Soak bulgur in hot water 15 min. Drain, squeeze dry.

2. Toss with parsley, mint, tomatoes, cucumber, scallions.

3. Dress with lemon juice and olive oil. Season generously.

What You're Practicing

• Real tabbouleh is a PARSLEY salad with some bulgur — not the other way around.
• The lemon juice should be generous — this should taste bright and herbaceous.