Tabouli
A herb salad — not a grain salad — with tons of finely-chopped parsley and mint, a confetti of bulgur, tomato, scallion, and a sharp lemon dressing.
Ingredients
- fine bulgur1/4 cup
- fresh flat-leaf parsley3 large bunches
- fresh mint1 small bunch
- ripe tomatoes3 medium, finely diced
- scallions4, thinly sliced
- lemon1 large, juiced
- extra-virgin olive oil1/3 cup
- ground allspice1/4 tsp (optional)
- fine sea salt3/4 tsp
Steps
Soak and drain bulgur.
Soak the bulgur in cold water to cover for 15 minutes. Drain and squeeze dry — it should be tender but with a tiny bite.
Wash and dry the parsley well.
Wash and dry the parsley well. Pluck the leaves from the thick stems (tender stems are fine). Chop very finely with a very sharp knife.
Pluck and chop the mint leaves finely.
Toss bulgur and herbs.
Toss the bulgur, parsley, mint, tomatoes (with their juices), and scallions in a large bowl.
Make dressing and toss salad.
Whisk the lemon juice, olive oil, allspice, and salt. Pour over the salad and toss well. Taste and adjust.
Serve right away with romaine leaves for scooping.
Nutrition, per serving. 190 calories. Protein 3.7 grams, 7 percent. Carbs 11.6 grams, 23 percent. Fat 15.2 grams, 69 percent. Fiber 3.4 grams, sugar 3.2 grams, saturated fat 2.1 grams, sodium 475 milligrams. Estimated from ingredients.
