Tabbouleh

Ingredients

• 2 cups Parsley
• 4 tbsp Mint
• 2 pcs Tomato
• 2 pcs Green Onion
• 3 tbsp Fine Bulgur
• 1 pcs Lemon
• 3 tbsp Extra Virgin Olive Oil
• 1 tsp Kosher Salt
• 0.25 tsp Black Pepper

Method

1. Place {fine_bulgur} in a small bowl with cool water to cover and a pinch of {kosher_salt}. Let it stand until tender but still pleasantly chewy, then drain very well and press out excess water so the salad stays light.
2. Finely chop {parsley} and {mint}, finely slice {green_onion}, and dice {tomato}. Keep the cuts small and even so every bite is balanced and the herbs stay fluffy rather than bruised.
3. Juice {lemon} into a large bowl, add {extra_virgin_olive_oil}, the remaining {kosher_salt}, and {black_pepper}, then whisk until glossy and lightly thickened. Taste and adjust so the dressing is bright and assertive enough to season the herbs.
4. Add the drained {fine_bulgur}, chopped {parsley}, {mint}, {green_onion}, and {tomato} to the dressing and toss gently until everything is evenly coated. Let it sit briefly so the {fine_bulgur} absorbs the juices, then taste and brighten with another squeeze of {lemon} if needed before serving.