Tabbooleh
NOTE: As is
common in traditional Arab recipes, this grain salad contains more
parsley than bulgur. We prefer a ratio of five parts parsley to
three or four parts wheat, but you may adjust as you like. Soaking
the bulgur in lemon juice (as opposed to water or vinaigrette)
gives it a fresh, intense flavor without the added heaviness
associated with the oil. Fine-grain bulgur is our first choice for
this recipe but medium-grain is an acceptable substitute. Coarse
bulgur must be cooked before it is eaten and cannot be used in this
recipe. This salad serves four to six as a side
dish.
1/2 cup fine-grain bulgur wheat, rinsed and drained
1/3 cup lemon juice
1/3 cup extra-virgin olive oil
Salt
1/8 teaspoon cayenne or Middle Eastern red pepper, optional
2 cups minced fresh parsley leaves
2 medium tomatoes, cored, halved, seeded, and cut into very small dice
4 medium scallions, green and white parts, minced
2 tablespoons minced fresh mint leaves or 1 rounded teaspoon dried mint
INSTRUCTIONS:
1. Mix bulgur with 1/4 cup lemon juice in medium bowl. Set aside, stirring occasionally, until grains are tender and fluffy, 20 to 40 minutes.
2. Whisk remaining lemon juice, oil, salt to taste, and cayenne, if using, together in small bowl. Add parsley, tomatoes, scallions, and mint to bulgur. Add dressing and toss to combine. Cover and refrigerate to let flavors blend, at least 1 hour and no more than 4 hours. Warm slightly at room temperature before serving.