Lebanese Tabbouleh

Ingredients

US measurements with metric in parentheses.

• 3 large bunches flat-leaf parsley (about 4 cups / 160 g chopped)
• ¼ cup (45 g) fine bulgur
• 3 ripe tomatoes, finely diced
• 4 green onions, thinly sliced
• ¼ cup (10 g) chopped fresh mint
• ¼ cup (60 ml) lemon juice
• ¼ cup (60 ml) olive oil
• 1 tsp (6 g) salt
• ¼ tsp allspice

Instructions

1. Soak the bulgur in the tomato juices and lemon juice for 15 minutes in a large bowl.
2. Wash and dry the parsley thoroughly, then chop it finely with a sharp knife.
3. Add the parsley, tomatoes, green onions and mint to the bowl.
4. Toss with the olive oil, salt and allspice and serve with romaine leaves.