Tabbouleh

Mostly parsley, barely any bulgur. That is what it is supposed to be.

⏱ 25 min · easy · 🍽 serves 4

Ingredients

• 1/2 cup fine bulgur
• 3 large bunches flat-leaf parsley, very finely chopped
• 1/2 cup chopped mint
• 4 ripe tomatoes, finely diced
• 4 scallions, thinly sliced
• 1/3 cup olive oil
• Juice of 2 lemons
• 1 tsp kosher salt
• 1/4 tsp allspice

Steps

1. Soak the bulgur in the lemon juice and a splash of water for 15 minutes. It softens in the acid rather than water.
2. Dry the parsley thoroughly before chopping, and chop with a very sharp knife so it does not bruise.
3. Combine everything and let it sit 15 minutes before serving so the bulgur finishes softening in the tomato juice.
4. Taste and add more lemon and salt.