Tabbouleh

Ingredients

• 0.5 Cup Fine bulgur wheat - 1/2 cup (90 g), 90 g equivalent
• 0.5 Cup Boiling water - 1/2 cup (120 ml), 120 ml equivalent; boiling
• 3 Cup Flat-leaf parsley, finely chopped - 3 packed cups (90 g), 90 g equivalent; packed cups
• 0.5 Cup Fresh mint, finely chopped - 1/2 cup (15 g), 15 g equivalent
• 4 Each Roma tomatoes, seeded and finely diced - 4 (medium), medium; seeded
• 0.5 Each English cucumber, finely diced - 1/2 (large), large
• 4 Each Scallions, thinly sliced - 4 (medium), medium
• 0.25 Cup Fresh lemon juice - 1/4 cup (60 ml), 60 ml equivalent; juice
• 0.25 Cup Extra-virgin olive oil - 1/4 cup (60 ml), 60 ml equivalent
• 1 Teaspoon Kosher salt - 1 teaspoon (6 g), 6 g equivalent
• 0.25 Teaspoon Ground black pepper - 1/4 teaspoon (0.5 g), 0.5 g equivalent

Instructions

1. Soak the bulgur

   1. Place the bulgur in a heatproof bowl. Pour the boiling water over it, cover, and let stand for 15 minutes until tender.

2. Fluff and drain

   2. Fluff the bulgur with a fork. Drain off any excess water and let it cool for 5 minutes.

3. Wash the herbs and vegetables

   3. Rinse and dry the parsley, mint, tomatoes, cucumber, and scallions.

4. Make the dressing

   4. Add the lemon juice, olive oil, salt, and black pepper to a large mixing bowl and whisk to combine.

5. Combine the salad

   5. Add the bulgur, parsley, mint, tomatoes, cucumber, and scallions.

6. Toss and rest

   6. Toss gently until evenly dressed, then let stand for 10 minutes before serving.