Tabbouleh

1. 1

   Put the bulgur in a large bowl.

2. 2

   Pour in enough boiling water to cover.

3. 3

   Let stand about 10 minutes, or until the grains are swollen and tender.

4. 4

   Drain in a fine wire sieve, rinse in cold water, and drain again.

5. 5

   Whisk the oil and lemon juice in a large bowl.

6. 6

   Stir in bulgur.

7. 7

   Season with salt and pepper.

8. 8

   Just before serving, mix in the scallions, parsley, and mint.

9. 9

   Arrange lettuce leaves on a serving dish.

10. 10

    Spoon portions of tabbouleh into the leaves, scatter the diced tomatoes over the top and serve at room temperature.

11. 11

    Variation

12. 12

    Fruit Tabbouleh:

13. 13

    Replace the chopped tomatoes with 2-3 tbsp pomegranate seeds or the same quantity of toasted pine nuts.

No additional tips available.