Tabbouleh
This tabbouleh is a parsley salad first and a grain salad second. A full bunch of finely chopped flat leaf parsley and half a bunch of mint make up most of the bowl, with just a quarter cup of bulgur softened in lemon juice instead of boiled. The result is sharp, green and chewy. Make it right before eating, because the flavor fades as it stands.
Instructions
Put the bulgur in a bowl with the lemon juice and leave it to stand for 15 minutes. The grains should be soft and chewy by the end, having absorbed the juice.
When the bulgur has softened, add the parsley, mint, tomato, onion, salt and pepper to the bowl. Pour in the olive oil last.
Toss everything well and taste it. Add more lemon juice if you want it sharper, and adjust the salt and pepper to your liking.
Serve the tabbouleh soon after mixing, since the flavor fades if it sits for long.
Make it personal.
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