Active Time

　　40 min

　　Total Time

　　1 hr

　　There have been Lebanese living in Latin America for more than 100 years, and the community in Mexico is particularly large, so creating a Mexican version of tabbouleh is not as odd as it might seem. This version is less time-consuming than the original, because cilantro can be chopped up, stems and all, whereas parsley leaves need to be picked off the stems.

　　

Ingredients

Makes 8 (side dish) servings

　　1 cup boiling-hot water

　　1/2 cup coarse bulgur

　　1/4 cup fresh lemon juice

　　1/4 cup extra-virgin olive oil

　　1 teaspoon ground cumin

　　3 large plum tomatoes, seeded and cut into 1/4-inch dice

　　1 cup diced (1/4-inch) cored seedless cucumber

　　1 cup diced (1/4-inch) peeled jicama

　　2 cups chopped cilantro

　　1/2 cup chopped mint leaves

　　3 tablespoons pine nuts, lightly toasted

　　

Step 1

Pour boiling water over bulgur in a heatproof bowl, then cover bowl tightly with a plate and let stand 1 hour.

　　

Step 2

Drain bulgur in a sieve, pressing to remove any excess liquid, and transfer to a large bowl. Add lemon juice, oil, cumin, and 1/2 teaspoon salt and toss well. Stir in remaining ingredients. Season with salt and pepper and serve at room temperature.

　　Cooks' note:

　　Salad can be made 1 hour ahead and kept, covered, at room temperature.