Lebanese Tabbouleh

New: April 2020

INGREDIENTS
1 cup fine bulgur wheat, 1 cup boiling water
1 small garlic clove, minced
 Juice of 2 large lemons,
3 cups chopped fresh flat-leaf parsley (from 3 large bunches)
¼ cup chopped fresh mint
½ pound ripe tomatoes, very finely chopped (2 on the vine tomatoes)
1 bunch scallions, finely chopped
 Salt, preferably kosher salt, to taste
¼ cup extra virgin olive oil


PREPARATION
Put 1 cup boiling water over 1 cup bulgar wheat, let absorb for 1 hour.
Transfer to a large bowl, and toss with the garlic, lemon juice, parsley, mint, tomatoes, scallions and salt.
Leave at room temperature or in the refrigerator for two to three hours, so that the bulgur can continue to absorb liquid and swell.
Add the olive oil, toss together, taste and adjust seasonings.

From NYT