Tabbouleh
A Lebanese parsley salad, not a grain salad: chopped flat-leaf parsley and mint far outweigh the fine bulgur, with tomato, lemon, and olive oil in support.
- 1
Stir the bulgur with the lemon juice and 3 tablespoons cold water in a small bowl. Let it stand 10 minutes, until the grains soften and swell.
- 2
Strip the parsley leaves from the thick stems. Gather them into a tight bundle and chop very finely with a sharp knife. A wet or dull knife bruises the leaves.
- 3
Chop the mint the same way and combine it with the parsley, scallions, and tomatoes in a large bowl.
- 4
Add the softened bulgur along with any lemon juice left in its bowl, then the olive oil, salt, and allspice.
- 5
Toss thoroughly with your hands or two spoons until the herbs are evenly coated. Taste and add salt or lemon as needed.
- 6
Serve within an hour, while the parsley is still bright; it wilts as it sits.
Ingredients
- 1/4 cup fine bulgur
- 1/4 cup fresh lemon juice
- 2 bunches flat-leaf parsley (about 5 cups leaves), washed and dried completely
- 1/2 cup packed fresh mint leaves
- 3 scallions, trimmed and very thinly sliced
- 2 medium tomatoes, cored and cut into 1/4-inch dice
- 1/3 cup olive oil
- 1 teaspoon salt
- 1/4 teaspoon ground allspice
Instructions
- 1
Stir the bulgur with the lemon juice and 3 tablespoons cold water in a small bowl. Let it stand 10 minutes, until the grains soften and swell.
- 2
Strip the parsley leaves from the thick stems. Gather them into a tight bundle and chop very finely with a sharp knife. A wet or dull knife bruises the leaves.
- 3
Chop the mint the same way and combine it with the parsley, scallions, and tomatoes in a large bowl.
- 4
Add the softened bulgur along with any lemon juice left in its bowl, then the olive oil, salt, and allspice.
- 5
Toss thoroughly with your hands or two spoons until the herbs are evenly coated. Taste and add salt or lemon as needed.
- 6
Serve within an hour, while the parsley is still bright; it wilts as it sits.