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a perfect bowl of tabbouleh

Ingredients

  • 150g (3/4 cup) fine burghul/bulgur #1 *
  • 425g (2 cups) minced tomatoes, with their juices (from about 3 medium tomatoes)
  • 85g (between 1/31/2 cup) lemon juice (from about 2 lemons)
  • Salt to taste
  • 100g (2 cups) finely minced flat-leaf parsley leaves (from about 2 big bunches)**
  • 45g (3/4 cup) finely minced green onions (from less than 1 bunch)
  • 35g (1 cup) minced mint leaves (from about 1 big bunch, or 2 smaller ones)
  • 45g (1/4 cup) extra virgin olive oil
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. If you’re using fine burghul/bulgur #1, you should not cook your burghul in hot water; instead, soak the burghul in a mixing bowl with the minced tomatoes, their juices, 75 grams of the lemon juice, and a pinch of salt (to taste). Let the mixture soak while you prep the rest of the ingredients (about 20 minutes). The bulgur will continue to hydrate once you’ve mixed the salad together.
  2. Add the parsley, green onions, mint, and remaining lemon juice to the bulgur and tomato mixture, drizzle with extra virgin olive oil, and sprinkle with pepper. Mix well, and let it sit for about 10 minutes before salting and serving. You can enjoy it for about 48 hours, but if you’re making it for guests, you should serve it within about 30 minutes of mixing. Season with salt (to taste) immediately before serving.

Notes

* You can find burghul #1/fine bulgur at most Middle Eastern markets, and some international sections of grocery stores. If you can’t find a source near you, you can substitute couscous, cracked wheat, or coarse bulgur. These will need to be cooked in boiling water until al dente, rinsed, strained well, and then soaked with the tomatoes and lemon juice for about ten minutes. Burghul #1 is pre-cooked and very fine, so it only needs to be soaked, rather than cooked.

** Make sure your herbs are dried very well with a towel or spin-dryer before mincing. Use the sharpest knife you have, so that you can cut through the herbs cleanly, instead of crushing them. For precision, all of the ingredients in this recipe are measured after mincing, so the 100g parsley is just the leaves themselves, not the weight of the entire bunch (make sure you buy enough).