Tabbouleh
Tabbouleh is a cold parsley and bulgur salad from the Levant, dressed with plenty of lemon juice and olive oil. This version leans heavily on herbs, using twice as much parsley as grain, so the result tastes green and sharp rather than heavy. The bulgur needs no cooking beyond a soak in just-boiled water, and the salad improves after a stretch in the refrigerator, which makes it easy to prepare ahead.
Instructions
Bring 2 to 3 cups of water to a boil in a saucepan.
Add the bulgur wheat to the boiling water and take the pan off the heat right away. Leave it to cool, so the grains soften in the hot water without any further cooking.
Drain the cooled bulgur well. Press out any water left in the grains so the salad does not turn soggy.
In a large bowl, combine the drained bulgur with the parsley, tomato, green onions, olive oil, lemon juice and salt. Toss until everything is evenly mixed.
Refrigerate the tabbouleh until it is cold before serving.
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