Tabbouleh
This Tabbouleh is a parsley-forward bulgur salad with a sharp lemon and olive oil dressing. The recipe calls for medium-grind #2 bulgur, which only needs a short soak and stays pleasantly chewy rather than turning mushy. Grated onion melts into the dressing and flavors every bite, while fresh mint, never dried, gives the herbs their cool edge. Squeeze the bulgur well, chill it for an hour, and the salad holds together beautifully.
Instructions
Put the bulgur in a bowl, cover it with water, and let it soak for 15 minutes. Drain it, then squeeze it in your hands or a clean towel to remove as much water as you can.
Chop the green onions, cutting the white parts finely and the green tops to a medium size.
Combine the bulgur, diced tomato, green onions, grated onion, parsley, and mint in a large bowl.
Whisk the olive oil and lemon juice together, then pour the dressing over the salad and toss. Season with salt and pepper, tasting as you go.
Chill the salad in the refrigerator for about an hour so the flavors can settle together before serving.
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