A classic tabbouleh upgraded with extra herbs and a little spice to give it more depth of flavor.
Salad, Side Dish
450gripe tomatoes,either cherry tomatoes or 3 medium tomatoes, finely chopped
1/3cupfresh lemon juice,more to taste (80 ml) (about 1 1/2 large lemons)
sea salt,to taste
3small bunches of flat-leaf parsley,thick stems trimmed, finely chopped
1small bunch mint leaves,chopped
2tablespoonsfresh dill,chopped (optional)
4green onions,thinly sliced
5Tbsp.extra-virgin olive oil
Freshly ground black pepper,to taste
Place the bulgur with double the amount of water in a medium saucepan. Bring to a boil. Cover, reduce heat, and simmer for 10 to 12 minutes or until tender. Transfer to a large salad bowl to cool. (Alternatively, place bulgur in a small bowl and cover with boiling water by 2,5 cm. Let sit until bulgur is soft and tender, 20-30 minutes.)
Transfer the chopped tomatoes to the bowl with the cooled bulgur. Add lemon juice, season with salt and toss to combine.
Add parsley, mint, dill (if using), green onions, allspice and cinnamon to bowl with bulgur mixture; toss to coat. Drizzle with the olive oil; season with more salt and some freshly ground pepper. Toss again to incorporate and serve. Enjoy!
Authentic tabbouleh/tabbouli uses loads of parsley. I like to use Italian flat-leaf parsley but curly parsley is also great as it gives the salad a little more volume and lightness.
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