Step by step

Method

4 steps

1. 1

   Soak ¼–⅓ cup fine bulgur in just-boiled water to cover by ½ inch for 10–15 minutes until tender; drain very well and squeeze dry in a towel. (Levantine tabbouleh is herb-heavy, not bulgur-heavy — keep the grain modest.)

2. 2

   Finely chop a big bunch of flat-leaf parsley (about 3–4 packed cups chopped) and ½–1 cup fresh mint. Dice 2–3 ripe tomatoes and ½ cucumber small; thinly slice 2–3 scallions. Everything should be fine so each bite mixes.

3. 3

   Toss herbs, veg, and bulgur in a wide bowl. Dress with ¼ cup olive oil, 3–4 tablespoons lemon juice, ¾ teaspoon salt, and black pepper. Optional pinch of allspice. Toss gently; taste — it should be lemon-forward and parsley-bright. Rest 10 minutes.

4. 4

   Serve with romaine leaves for scooping, or beside grilled meats and hummus. You want a lemony herb salad with a little bulgur — not a grain bowl with a parsley garnish.