Tabbouleh, My Way
- ½ cup fine-grind (#1) or medium-grind (#2) bulgur
- 1/3 cup olive oil, or more as needed
- ¼ cup freshly squeezed lemon juice, or to taste
- Salt and freshly ground black pepper
- 1 cup roughly chopped parsley leaves
- 1 cup roughly chopped fresh mint leaves
- 1 cup peas or fava beans (frozen are fine; just run them under cold water to thaw)
- 6 or 7 radishes, chopped
- ½ cup chopped scallions
- 2 medium tomatoes, chopped
- About 6 black olives, pitted and chopped, or more to taste (optional)
Instructions:
I used to say that tabbouleh was all about the herbs, and they’re still crucial; now, however, I make this salad with more than the traditional amount of vegetables. The result is a flavorful, hearty chopped salad.
You can substitute any small cooked grain like quinoa or steel-cut oats for the bulgur. If you can finesse the timing, dress while still warm, so the grain absorbs all the flavors.
- Soak the bulgur in 1¼ cups boiling water to cover until tender, 10 to 20 minutes, depending on the grind. If any water remains when the bulgur is done, put the bulgur in a fine strainer and press down on it, or squeeze it in a cloth.
- Toss the bulgur with the oil and lemon juice and sprinkle with salt and pepper. (You can make the bulgur up to a day in advance. Cover and refrigerate; bring to room temperature before proceeding.)
-  Just before you’re ready to eat, add the remaining ingredients and toss gently; taste, adjust the seasoning, adding more oil or lemon juice as needed, and serve.