Tabbouleh

Name: Tabbouleh
Total time: PT0D0H0M
Yield: makes About 3 Cups
Ingredients: 3 tbsp. bulgur wheat (No. 1 grade); 1 ⁄ 2 medium white onion, chopped; 1 tsp. kosher salt, plus more; 1 ⁄ 2 tsp. ground allspice; 1 lb. medium tomatoes, cored, seeded, and finely chopped; 3 cups minced flat-leaf parsley; 1 ⁄ 2 cup finely chopped mint leaves; 7 tbsp. extra-virgin olive oil; 5 tbsp. fresh lemon juice

Serves
makes About 3 Cups

ANDRÉ BARANOWSKI

Use fine-grained bulgur for this refreshing, lemony salad.

Ingredients

3 tbsp. bulgur wheat (No. 1 grade)
¹⁄₂ medium white onion, chopped
1 tsp. kosher salt, plus more
¹⁄₂ tsp. ground allspice
1 lb. medium tomatoes, cored, seeded, and finely chopped
3 cups minced flat-leaf parsley
¹⁄₂ cup finely chopped mint leaves
7 tbsp. extra-virgin olive oil
5 tbsp. fresh lemon juice

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Instructions

Step 1

Put bulgur into a small bowl; cover with ½ cup warm water. Let soften for 10 minutes; drain bulgur and set aside.

Step 2

Put the onions on a cutting board and sprinkle them with 1 tsp. salt and the allspice. Finely chop the onions. Transfer onions and reserved bulgur to a large bowl along with the tomatoes, parsley, mint, oil, and lemon juice. Stir to combine and season with salt. Serve at room temperature.

Put bulgur into a small bowl; cover with ½ cup warm water. Let soften for 10 minutes; drain bulgur and set aside.
Put the onions on a cutting board and sprinkle them with 1 tsp. salt and the allspice. Finely chop the onions. Transfer onions and reserved bulgur to a large bowl along with the tomatoes, parsley, mint, oil, and lemon juice. Stir to combine and season with salt. Serve at room temperature.