Classic Tabbouleh

Instructions

1. 1

   Place the Fine Bulgur Wheat in a small bowl. Pour 1 cup of boiling water over it, stir once, then cover tightly with a plate or Plastic Wrap. Let it sit for 10 minutes, until the Bulgur Wheat is tender and has absorbed the water.

2. 2

   Drain the Bulgur Wheat through a Sieve, pressing firmly with the back of a Wooden Spoon to squeeze out as much excess water as possible. Spread it on a clean Kitchen Towel or paper towels and pat dry — this step is important so the salad doesn't become watery. Set aside to cool completely.

3. 3

   Wash and thoroughly dry the Flat-Leaf Parsley — wet herbs will make the salad soggy. Remove all thick stems. Bundle the Flat-Leaf Parsley tightly and use a sharp Knife to chop it very finely. You want small, uniform pieces, not a rough chop. Repeat with the fresh Mint Leaves.

4. 4

   Dice the Roma Tomatoes very finely (about ¼-inch). Use a Wooden Spoon to scoop out and discard the seeds and excess juice before dicing — this prevents the salad from becoming watery. Thinly slice the Green Onions. If using English Cucumber, dice it to the same size as the Tomatoes.

5. 5

   In a small Bowl, Whisk together the Lemon Juice, Extra-Virgin Olive Oil, Kosher Salt, Black Pepper, and Allspice (if using) until well combined.

6. 6

   In a large Mixing Bowl, combine the cooled Bulgur Wheat, chopped Flat-Leaf Parsley, Mint, Roma Tomatoes, Green Onions, and English Cucumber (if using). Pour the dressing over the top and toss gently but thoroughly to combine.

7. 7

   Taste and adjust seasoning — tabbouleh often needs a bit more Kosher Salt or Lemon Juice than you expect. Cover and refrigerate for at least 30 minutes before serving to let the flavors meld. Toss again just before serving and taste for seasoning one more time.

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