In this traditional tabouli recipe adapted from David Lebovitz, soaked bulgur is mixed with parsley, mint, green onions, and Middle Eastern spices.
- Yields: 6 to 8 servings
- Difficulty: Easy
- Total: 30 mins
- Active: 20 mins
- 3 tablespoons fine bulgur
- 3 medium firm, ripe tomatoes, small dice
- 2 green onions, sliced thin
- 14 ounces flat-leaf parsley, leaves and small stems, washed and dried well
- 2 cups fresh mint leaves, washed and dried well
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon freshly ground black pepper
- Kosher salt to taste
- Juice of 1 lemon
- 2/3 cup extra-virgin olive oil
- 4 heads Little Gem or butter lettuce, washed and quartered
- Rinse the bulgur in several changes of cold water. Drain well and put in a medium bowl. Stir it with a fork every now and then to help it fluff up.
- Put the diced tomatoes in a small bowl; set aside.
- Grab as much of the parsley and mint as you can form into a bundle on your cutting board and, with a sharp chef’s knife, slice them in very thin strips.
- Drain the tomatoes of their juice and put in a large bowl. Add the green onion and herbs. Sprinkle the bulgur all over. Season with the cinnamon, allspice, and pepper. Add salt to taste. Add the lemon juice and olive oil and mix well. Taste and adjust the seasonings if necessary. Serve immediately with the lettuce.