I’ve never been all that excited about tabbouleh, but I’m trying to cook more with grains, and this seemed like a good veggie side for my lamb, so I made this. I recommend chopping things very finely – I didn’t really have the patience and the recipe suffered a little as a result.
1/2 cup bulgur
2 tomatoes, chopped and drained
2 bunches parsley, finely chopped
1 cucumber, seeded and finely chopped
2 garlic cloves, minced
2 tbsp olive oil
1/4 cup lemon juice
salt and pepper
1/4 cup chopped mint
4 scallions, chopped
Soak bulgur in 1 cup hot water for 30 minutes. Squeeze dry of water.
Toss bulgur with remaining ingredients. Let chill at least an hour and serve. You can make this overnight ahead if you like.