This Lebanese specialty of parsley, mint, tomatoes and bulgur is refreshing all year round.
- ¾ cup bulgur (cracked wheat)
- Boiling water, as needed
- 1/3 cup extra-virgin olive oil
- ¼ cup fresh lemon juice
- Salt and freshly ground black pepper
- 4 scallions, finely chopped
- ½ cup chopped parsley
- ¼ cup chopped mint
- Small lettuce leaves
- 2 ripe tomatoes, seeded, and finely diced
1. Put the bulgur in a large bowl. Pour in enough boiling water to cover. Let stand about 10 minutes, or until the grains are swollen and tender. Drain in a fine wire sieve, rinse in cold water, and drain again.
2. Whisk the oil and lemon juice in a large bowl. Stir in bulgur. Season with salt and pepper.
3. Just before serving, mix in the scallions, parsley, and mint.
4. Arrange lettuce leaves on a serving dish. Spoon portions of tabbouleh into the leaves, scatter the diced tomatoes over the top and serve at room temperature.
Replace the chopped tomatoes with 2-3 tbsp pomegranate seeds or the same quantity of toasted pine nuts.
Nutritional information is based on 1/8 teaspoon added salt per serving.