Tabbouleh 2

By NickiR

Ingredients

• 1/2 cup medium or coarse bulgur - (no. 3 or 4)
• Juice of 4 lemons
• 6 cups finely-chopped fresh parsley leaves - (6 to 7 bunches)
• 1 cup finely-chopped fresh mint leaves
• 1 pound ripe tomatoes very finely chopped
• 2 large onions very finely chopped
• Salt to taste
• Freshly-ground black pepper to taste
• 1 1/4 cups extra-virgin olive oil - (to 1 3/4) as needed
• 1 bunch romaine lettuce leaves separated, washed, and dried
• 8 scallions cut 1" lengths

Details

Servings 6

Preparation

Step 1

Cover a strainer with cheesecloth and place the bulgur on top. Place the strainer in a pot filled with cold water and soak the bulgur for 10 minutes. Pull up the sides of the cheesecloth, encasing the bulgur, and squeeze out all the water. Transfer to a large bowl.

Toss the bulgur with the lemon juice. Toss again with the parsley, mint, tomatoes, and onions and season with salt and pepper. Stir in 1 1/4 cups of the olive oil and leave to rest at room temperature until the bulgur has absorbed enough liquid to be tender, 4 to 6 hours. Correct the seasonings and olive oil; there should be enough that it looks shiny and moist but not gooey and oily.

Serve garnished with romaine lettuce leaves and scallions. Place a few slices of scallion in a leaf of romaine lettuce, then scoop up the tabbouleh with the lettuce leaf.

This recipe yields 6 servings.