Let’s eat something vibrant and green that’s easy to make and feels satisfying. Tabbouleh is a verdant salad you can put together with vegetables and herbs that are available all year. It’s simple, fresh, and zingy.
½ Cup fine bulgur (Cracked Wheat)
3 tbsp. olive oil
1 Cup boiling-hot water
2 Cups finely chopped fresh parsley
½ Cup finely chopped fresh mint
2 Medium tomatoes, cut into 1/4-inch pieces
½ Seedless cucumber and cut into 1/4-inch pieces
3 tbsp. lemon juice
¼ tsp. black pepper
- Stir together bulgur and 1 tablespoon oil in a bowl.
- Pour boiling water over, then cover bowl tightly with plastic wrap and let stand 15 minutes.
- Drain in a sieve, pressing on bulgur to remove any excess moisture.
- Transfer bulgur to a bowl and toss with remaining ingredients, including 2 tablespoons oil, until mixed well.