Tabbouleh

A parsley-forward bulgur salad with fresh mint, tomatoes, scallions, and lemon; draining the vegetables keeps the salad light and fluffy.

Prep: 25 min · Cook: 0 min · Yield: 6 · Method: No-Cook

Ingredients

• 1 cup fine bulgur
• 1 cup water
• 3 cups fresh parsley
• 1 cup fresh mint leaves
• 3 medium ripe tomatoes
• 4 medium scallions
• 1 3/4 cup fresh lemon juice
• 1 1/3 cup extra-virgin olive oil
• 1 1 teaspoon kosher salt
• 1 1/4 teaspoon black pepper

Cooking instructions

1. Put the bulgur in a medium bowl. Pour in the water, stir, and let stand for 20 minutes, until the grains are tender but still slightly springy. If excess water remains, drain well and press gently with a spoon. (about 20 min)
2. Meanwhile, finely chop the parsley and mint. Finely dice the tomatoes, place them in a fine-mesh strainer, and let them drain for 10 minutes. Thinly slice the scallions. (about 10 min)
3. Whisk the lemon juice, olive oil, salt, and black pepper in a large bowl. (about 2 min)
4. Add the drained bulgur, parsley, mint, tomatoes, and scallions. Toss gently until evenly combined. (about 3 min)
5. Let the tabbouleh stand for 10 minutes so the flavors blend. Taste and adjust the salt or lemon juice before serving. (about 10 min)