Tabbouleh

Tabbouleh

Classic Lebanese recipes were the inspiration for this dish. Lebanese tabbouleh contains more parsley and less bulgur compared to other styles of tabbouleh. If using the soaking method for preparing bulgur as indicated below, use fine bulgur wheat. Serve tabbouleh with hummus, baba ganoush, labneh and other mezze. If preparing this dish in advance, add the olive oil before serving.

Serves 4

Rinse ¼ cup fine bulgur wheat in a fine sieve. Boil 1 cup of water. Add bulgur to a bowl and cover with the boiling water. Soak for 15 minutes. While the bulgur is soaking, combine 2 bunches finely chopped flat parsley, 1 pint sliced cherry tomatoes, 1 bunch finely chopped scallions, 1 bunch finely chopped fresh mint leaves, the juice of 2 lemons and 2 Tb olive oil in a separate bowl. When the bulgur is done soaking, drain excess water and add to the tabbouleh. Season with salt and pepper to taste.