Herb-Forward Tabbouleh

Story behind the recipe

“In Beirut, tabbouleh is a parsley salad — not a bulgur one. The herbs sing loudest.”

Ingredients

• 4 cupsflat-leaf parsley, finely chopped
• 1 cupmint leaves, chopped
• 3 tbspfine bulgur, soaked
• 4 ripe tomatoes, small diced
• 1 shallot, minced
• 1 lemon, juiced
• 4 tbspolive oil

Directions

1. 1

   Soak bulgur in a splash of lemon juice until softened.

2. 2

   Combine with parsley, mint, tomatoes and shallot.

3. 3

   Dress with olive oil and remaining lemon; salt to taste.

4. 4

   Serve with romaine leaves for scooping.