Tabbouleh

Makes: 4 servings

Time: 40 minutes

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Though bulgur is part of what makes tabbouleh tabbouleh, the real focus is on the herbs: You must include fresh herbs, and lots of them, combined with the ripest tomatoes, to make the best version. It’s a wonderful accompaniment to grilled food.

  1. Soak the bulgur in hot water to cover until tender, 15 to 30 minutes. Drain well, squeezing out as much water as possible. Toss the bulgur with the oil and lemon juice and season with pepper.
  2. Just before you’re ready to serve, add the parsley, mint, scallions, and tomatoes and toss gently. Taste and adjust the seasoning. Serve at room temperature or chill for up to an hour or 2.

Tabbouleh Made with Other Grains Instead of the soaked bulgur in Step 1, use 1½ cups cooked grains; quinoa, freekeh, farro, and millet all work well. You can use rice, too, but make sure it’s at room temperature or even a little warm when you serve it so the kernels aren’t too gritty.

Bean Tabbouleh Skip the grains altogether: Substitute 2 cups any cooked beans (chickpeas are especially good), roughly mashed, for the bulgur.