Classic Tabbouleh
Ingredients:
¼ cup bulgur wheat
Juice of 1 lemon
1 cup quartered cherry tomatoes
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
3 bunches curly parsley, leaves chopped (pulse quickly in a food processor)
2 scallions, minced
1 tablespoon chopped fresh mint leaves
2 tablespoons olive oil
Recipe directions:
Place the bulgur in a bowl and cover with ¼ cup boiling water. Add the lemon juice, tomatoes, salt, and pepper, and give it all a quick stir. Let stand for 30 minutes.
Add the parsley, scallions, mint, and olive oil, and toss. Let the salad stand at room temperature or in the refrigerator for 1 to 2 hours before serving.