Tabbouleh

Cook time: 5 minutes

Prep time: 15 minutes

4 servings

Ingredients

• 2 tablespoons bulgur

• Salt

• 1/3 cup extra-virgin olive oil

• 2 bunches parsley, leaves and tender stems only

• 1/2 bunch mint

• 3 scallions, trimmed and thinly sliced

• 1/4 cup finely diced red onion

• 1 large ripe tomato, seeded and finely diced

• 1 lemon

• 1 tsp ground allspice

Directions

1. Prep the parsley, mint, scallions, red onion, and lemon.

2. Put the bulgur in a large mixing bowl. Heat 1/4 cup of lightly salted water until very hot and pour over the bulgur. Cover and let the bulgur steam and absorb all of the water, about 10 minutes. Stir 1 tsp of the olive oil into the bulgur, fluffing it with a fork, then set aside to cool completely.

3. Add the finely chopped parsley and mint leaves to the mixing bowl, then the scallions, onions, and tomatoes. Stir until ingredients are combined.

4. Zest half the lemon and set it aside, then squeeze 3 tablespoons of juice into a small bowl. Whisk in 1/4 cup of the oil, then pour over the salad. Sprinkle the allspice in and season to taste with salt. Continue to toss the salad until the greens are nicely coated in the dressing.

5. To serve, drizzle with the remaining olive oil, season with a bit more salt, and top with lemon zest.

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