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.
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1/4 cup medium-grade bulgur
Three 12-ounce bunches of flat-leaf parsley, stems discarded
2 cups lightly packed mint leaves
5 medium tomatoes, finely diced
1/2 medium onion, finely diced
1/2 cup extra-virgin olive oil
1/2 teaspoon finely grated lemon zest
1/4 cup freshly squeezed lemon juice
1/2 teaspoon paprika
1/8 teaspoon ground allspice
1/8 teaspoon ground cinnamon
How to Make It
In a small heatproof bowl, cover the bulgur with boiling water and let stand until tender, 20 minutes; drain very well.
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.
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