Tabbouleh

A refreshing salad packed with parsley, mint, tomatoes, and bulgur wheat, tossed in a lemon and olive oil dressing. Perfect as a light lunch or side dish.

Instructions

1. 1

   Use a fork to de-stem the parsley. Pick any remaining leaves with your fingers. Compost or save the stems for vegetable stock.

2. 2

   Chop the parsley very finely and transfer to a medium bowl.

3. 3

   Mince the tomatoes and transfer to a fine-mesh strainer, then set the strainer over another medium bowl. Sprinkle the tomatoes with a pinch of salt and mix. Let stand for 30 minutes, tossing occasionally, then add to the bowl with the parsley. Discard all but 2 tablespoons of the tomato water.

4. 4

   Rinse the bulgur in a fine-mesh strainer under cold running water and drain well.

5. 5

   Add 2 tablespoons of lemon juice, the bulgur, and water to the bowl with the reserved tomato water. Let stand until the grains are beginning to soften, about 1 hour or according to package instructions.

6. 6

   Add the cucumber, scallions, mint, olive oil, soaked bulgur, remaining lemon juice, salt, and pepper to the bowl with the parsley and tomatoes. Toss to combine. Serve immediately.

7. 7

   Enjoy!

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