Tabbouleh tends to get soggy as leftovers, so unless you're making this for a large crowd, halve the recipe (it still makes a lot of tabbouleh).
- 1/2 cup coarse bulgur
- 1 garlic clove, minced
- Juice of 3 to 4 lemons (to taste)
- 6 cups finely chopped fresh flat-leaf parsley (from 6 large bunches)
- 1 cup finely chopped fresh mint (from 1 large bunch)
- 1 pound ripe tomatoes, finely chopped
- 1 bunch scallions, white and light green parts, finely chopped
- Kosher salt and freshly ground black pepper
- 1/2 cup extra-virgin olive oil
- Place the bulgur in a heat-safe bowl and cover with boiling water by 1/2 inch. Soak for 20 minutes, or until slightly softened. Drain through a fine mesh strainer (if you don't have a fine mesh strainer, line a colander with cheesecloth) and press the bulgur against it to drain off the excess water.
- Transfer to a large bowl and toss with the garlic, lemon juice, herbs, tomatoes, and scallions. Season to taste with salt and pepper (be generous with the salt). Leave at room temperature for 2-3 hours so that the bulgur can continue to absorb liquid, swell, and soften.
- Add the olive oil, toss together, taste, and adjust seasonings. The tabbouleh should taste really lemony; add more lemon juice if it doesn't.
- Side Dishes
- Serves 6 to 8