Tabbouleh is a Lebanese salad made with bulgur wheat, chopped herbs, and tomatoes. It is a spectacular salad, green and fresh, with more herbs than grain. Bulgur wheat is made from wheat grains that have been parboiled or steamed and then dried. It requires only quick cooking or soaking.

　　

Ingredients

4 servings

　　1/2 cup bulgur wheat

　　1 1/2 large bunches of parsley (about 1 1/2 cups, chopped)

　　1 bunch of mint (about 1/3 cup, chopped)

　　1 bunch of scallions, white and green parts (about 1 cup, chopped)

　　2 ripe medium tomatoes, cored and diced small

　　Juice of 1 lemon

　　Salt

　　1/4 cup extra-virgin olive oil

　　

Step 1

Cover by 1 inch with cold water: 1/2 cup bulgur wheat.

　　

Step 2

Soak for 20 minutes to plump the grains, then drain in a sieve. While the bulgur is soaking, prepare the other ingredients. Chop: 1 1/2 large bunches of parsley (about 1 1/2 cups, chopped), 1 bunch of mint (about 1/3 cup, chopped), 1 bunch of scallions, white and green parts (about 1 cup, chopped).

　　

Step 3

Mix the herbs in a large bowl with: 2 ripe medium tomatoes, cored and diced small.

　　

Step 4

With your hands, squeeze the soaked bulgur to remove as much water as possible and mix it into the chopped herbs and tomatoes, along with: Juice of 1 lemon, Salt, 1/4 cup extra-virgin olive oil.

　　

Step 5

Mix well. Taste and add more salt, lemon juice, or oil if needed. Let rest for about 1 hour before serving to allow the bulgur to absorb the flavors. If you like, serve garnished with romaine leaves to use as scoops for eating the salad.

　　The Art of Simple Food