Mixed Herb Tabbouleh

Mixed with herbs and veggies, bulgur or cracked wheat makes a lusty base for a grill-party salad. For the best results, prepare it a few hours or even a day in advance of serving.

 

SERVES 8

 

1	cup cracked bulgur wheat
4	cups boiling water
6	tablespoons extra-virgin olive oil
2	tablespoons fresh lemon juice
½	teaspoon hot chile paste, such as Moroccan harissa or Asian chile-garlic paste, or more to taste
1	plump garlic clove, minced
1	teaspoon salt
¾	cup minced fresh mint
¾	cup minced fresh parsley
¼	cup minced fresh dill
2	tablespoons minced fresh basil
1	small red onion, minced
1	small zucchini, diced
½	red bell pepper, diced
½	yellow bell pepper, diced
4	green onions, minced
	Lettuce leaves or bottled or fresh grape leaves, for garnish

Pour the wheat into a large, heat-proof bowl and pour the water over it. Let the wheat sit at room temperature for at least 1 hour and up to 2 hours. Drain the wheat and let it dry for another hour at room temperature for the best texture. If you need to speed the drying, squeeze out excess moisture by hand or with the wheat wrapped in cheesecloth or a clean dish towel, which leaves it lightly mushier but still good.

Return the wheat to the bowl. In a different small bowl, whisk together the oil, lemon juice, chile paste, garlic, and salt and pour over the wheat. Toss together the mixture and then stir in the herbs. Mix again and add the onion, zucchini, bell peppers, and green onions. Refrigerate the tabbouleh, covered, for at least 1 hour and up to overnight. Taste and add more lemon juice if necessary for a refreshing citrus tang.

Serve the tabbouleh chilled on top of lettuce or grape leaves.