This is a fresh, herb-forward version of tabbouleh that works well as a side dish to hummus and falafel. Adapted from Ina Garten.
- 1 c uncooked bulgur wheat
- 1/4 c freshly squeezed lemon juice
- 1/4 c good olive oil
- 1.5 t salt
- 1 c minced scallions
- 1 c chopped fresh mint leaves
- 1 c chopped flat-leaf parsley
- 1 hothouse cucumber, unpeeled, seeded, and medium-diced
- 2 c cherry tomatoes, cut in half
- 1 t freshly ground black pepper
- Place the bulgur in a large bowl, pour in 1.5 c boiling water, stir, cover, and let stand until the bulgur fully absorbs the water, 30 minutes to an hour.
- Combine lemon juice, olive oil, pepper, and salt in a small bowl, and set aside.
- Combine scallions, mint, parsley, cucumber, and tomatoes in a large bowl. Micx in cooked bulgur and olive oil mixture.
- Season to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.