Step by step

Method

4 steps

1. 1

   Combine ½ cup fine bulgur with ½ cup boiling water in a bowl. Cover and stand 15 minutes until the grains are tender and have absorbed the water, then fluff with a fork and cool to room temp — hot bulgur wilts the herbs.

2. 2

   Finely chop 2 cups flat-leaf parsley and ½ cup fresh mint (really fine — tabbouleh is herb-forward, not grain-forward). Dice 2 medium tomatoes small and slice 2 scallions thin.

3. 3

   Whisk ¼ cup lemon juice, ¼ cup olive oil, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Add the cooled bulgur, parsley, mint, tomatoes, and scallions; toss until everything is glossy and bright green.

4. 4

   Rest or chill 20 minutes so the herbs drink the dressing, then taste and add more lemon or salt if it tastes flat. You want a bright parsley-heavy tabbouleh with lemon snap and tender bulgur — not a dry grain salad with a few herb flecks or a soggy tomato puddle.