Parsley and Tabouleh

1. 1

   Cover bulgur wheat with cold water, by an inch, and soak for 30 minutes.

2. 2

   During this time, in a food processor mince the parsley (you need 2 cups chopped) and mint (you need 1/2 cup chopped) and cut the chives (you need 1/2 cup snipped).

3. 3

   When the bulgur is plumped up, drain and transfer it to a clean cloth or a double layer of cheesecloth.

4. 4

   Wring out excess water; the grains should be moist and tender, not watery.

5. 5

   Transfer the bulgur wheat to a bowl and add the chopped parsley, mint and chives.

6. 6

   Stir in the lemon zest, juice and olive oil.

7. 7

   Toss well to combine and season to taste with salt and pepper.

8. 8

   Add more lemon zest, juice or olive oil to taste.

9. 9

   Transfer the grains to a bed of lettuce leaves or use as a bed for the halibut; top with tomatoes.

* Per serving · 4 servings · Values may vary.

No additional tips available.