Lebanese Tabbouleh

September 27, 2019

Use fine grained bulgur or labelled #1 grind, available at K&S World Market and most international markets.

Ingredients

¼ cup fine (#1) bulgur wheat

2 small garlic cloves, minced

3 cups coarsely chopped fresh flat-leaf parsley (No stems!)

¼ cup coarsely chopped fresh mint leaves

1 bunch scallions, finely chopped (whites and all)

½ pound ripe tomatoes, very finely chopped

Juice of 2 large lemons, to taste plus 1/2 tsp of zest

Kosher salt and pepper to taste

¼ cup extra virgin olive oil

Preparation

1. Place bulgur in a bowl and cover with water. Let sit, uncovered for 20 minutes until softened.

2. Drain through a sieve or strainer lined with cheesecloth. Press the bulgur against the side to remove any excess water. Transfer to a large bowl and add garlic, parsley, mint, scallions, tomatoes, lemon juice, salt, and pepper. Toss together and leave at room temperature for two to three hours.

3. Add olive oil and toss together. Chill.