Tabbouleh
This tabbouleh gets its character from a lemon and olive oil dressing that soaks straight into the bulgur while the vegetables are still being chopped. The wheat is only softened with boiling water, then marinated cold, so it turns tangy and tender rather than mushy. A whole bunch of parsley keeps the salad green and fresh. It feeds eight, improves after a long chill, and goes well with falafel.
Instructions
Put the bulgur in a bowl, cover it with boiling water and leave it for 5 minutes. Drain it well.
Stir the lemon juice, olive oil, salt and black pepper into the drained wheat. Put the bowl in the refrigerator while you prepare the vegetables.
Core the bell peppers, if you are using them, and chop them finely. Pull off the thicker parsley stems and chop the leaves finely.
If you want peeled tomatoes, drop them into boiling water for 20 seconds, then rinse them under cold water. The skins should slip off easily.
Quarter the tomatoes, discard the seeds and chop the flesh finely.
Mix the parsley, tomatoes, peppers, olives and nutmeg into the chilled wheat. Cover and refrigerate for at least 4 hours before serving so the wheat absorbs the dressing.
Make it personal.
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