Tabbouleh

Ingredients

• •Fine bulgur wheat
• •Flat-leaf parsley
• •Fresh mint
• •Tomatoes
• •Scallions
• •Lemon juice
• •Olive oil

Steps

1. 1Soak fine bulgur wheat in a little water or lemon juice for about 10 minutes until it softens slightly, since it will not be cooked further.
2. 2While the bulgur hydrates, wash and thoroughly dry large bunches of flat-leaf parsley and fresh mint, then finely chop them by hand so the herbs remain the dominant bulk of the salad rather than the grain.
3. 3Dice ripe tomatoes small and let them drain briefly to avoid watering down the salad, then finely mince scallions or a small onion.
4. 4Combine the drained bulgur with the chopped herbs, tomatoes, and scallions in a large bowl, keeping the ratio heavily weighted toward parsley in the traditional Levantine style.
5. 5Dress the mixture generously with fresh lemon juice and good olive oil, then season with salt and a pinch of allspice or black pepper.
6. 6Toss everything together just before serving so the herbs stay bright and don't wilt from the acidic dressing.
7. 7Serve tabbouleh chilled or at room temperature, traditionally scooped up with crisp romaine lettuce leaves or wedges of pita.
8. 8It is a staple part of a mezze spread across Lebanon.