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Parsley-Mint Tabbouleh
© John Kernick

Parsley-Mint Tabbouleh

  • SERVINGS: 6 to 8

This herb-heavy variation of the Middle Eastern classic swaps the usual ratio of bulgur to herbs, making it brighter, leafier and less grainy than the standard salad.


  1. 1/4 cup medium-grade bulgur
  2. Boiling water
  3. Three 12-ounce bunches of flat-leaf parsley, stems discarded
  4. 2 cups lightly packed mint leaves
  5. 5 medium tomatoes, finely diced
  6. 1/2 medium onion, finely diced
  7. 1/2 cup extra-virgin olive oil
  8. 1/2 teaspoon finely grated lemon zest
  9. 1/4 cup freshly squeezed lemon juice
  10. 1/2 teaspoon paprika
  11. 1/8 teaspoon ground allspice
  12. 1/8 teaspoon ground cinnamon
  13. Kosher salt
  1. In a small heatproof bowl, cover the bulgur with boiling water and let stand until tender, 20 minutes; drain very well.
  2. In a food processor, pulse the parsley and mint until finely chopped. In a large bowl, toss the herbs, bulgur and the remaining ingredients except the salt. Season with salt, toss again and serve at once.