Parsley-Mint Tabbouleh

By DreiFromBK

Ingredients

• 1/4 cup medium-grade bulgur
• Boiling water
• Three 12-ounce bunches of flat-leaf parsley, stems discarded
• 2 cups lightly packed mint leaves
• 5 medium tomatoes, finely diced
• 1/2 medium onion, finely diced
• 1/2 cup extra-virgin olive oil
• 1/2 teaspoon finely grated lemon zest
• 1/4 cup freshly squeezed lemon juice
• 1/2 teaspoon paprika
• 1/8 teaspoon ground allspice
• 1/8 teaspoon ground cinnamon
• Kosher salt

Preparation

Step 1

In a small heatproof bowl, cover the bulgur with boiling water and let stand until tender, 20 minutes; drain very well.

In a food processor, pulse the parsley and mint until finely chopped. In a large bowl, toss the herbs, bulgur and the remaining ingredients except the salt. Season with salt, toss again and serve at once.