Tabbouleh (lebanese style)

4 servings

Ingredients

Quantity Ingredient
⅔ cup Bulgur
2 cups Water
⅔ cup Minced red onion
1 teaspoon Salt
½ teaspoon Ground allspice
½ cup Finely chopped fresh mint leaves or 1 tb dried, crumbled
2½ cup Finely chopped fresh parsley leaves (preferably flat- leafed)
½ cup Finely chopped scallion
¼ cup Fresh lemon juice
¼ cup Extra-virgin olive oil
1½ cup Finely-diced seeded seedless cucumber

Directions

Put bulgur in a heatproof bowl. Bring water to a boil and pour over bulgur. Let bulgur stand 1 hour.

While bulgur is soaking, in a large bowl, stir together onion, salt, allspice, and dried mint, if using (do not add fresh mint now), and let stand 30 minutes. Drain bulgur in a sieve, pressing hard to extract as much water as possible, and add to onion mixture with remaining ingredients, including fresh mint, if using.

Toss salad well and season with salt and pepper.

Appeared in the Jan 1995 issue of Gourmet magazine.

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