There are many versions of this traditional Lebanese salad, which typically combines nutty bulgur wheat with lemon, olive oil, cucumbers and a touch of mint. I like to dress mine up with cherry tomatoes and red onion, leaving the vegetables large and chunky for a colorful effect.
| 2 | cups | water |
| 1 | cup | Bulgur wheat |
| 2 | teaspoons | salt, divided |
| 2 | cups | multi-colored cherry tomatoes, halved* |
| 1 | whole | Englishe cucumber, seeded and chopped** |
| 1 | cup | red onion, chopped |
| 1 | cup | mint leaves, chopped |
| 1 | cup | Italian parsley, chopped |
| 1/4 | cup | olive oil |
| 1/4 | cup | freshly squeezed lemon juice |
| 1 | teaspoon | freshly ground black pepper |
| 1/2 | teaspoon | allspice |
| *Use whole, seeded tomatoes cut into one-inch pieces if cherry tomatoes are unavailable.**You do not have to peel English cucumbers because they are not waxed and bitter like American varieties. |
1. Pour the water, bulgur, and salt into a saucepan set over medium-high heat. Bring to a boil, stirring frequently to prevent lumps. Reduce the heat to a slow simmer, cover with a tight-fitting lid and cook until tender—Approximately 15 minutes.
2. Cool the bulgur to room temperature.
3. Place the cooled bulgur in a spacious bowl and add the cherry tomatoes, cucumber, onion, mint, and parsley. Mix well.
4. Whish the olive oil, lemon juice, pepper, remaining salt, and allspice together in a small bowl.
5. Pour the mixture over the tabbouleh and mix well.
6. Cover the salad with plastic wrap and let sit at room temperature for an hour to develop the flavors.
NOTE: If you must refrigerate this, add the tomatoes just before serving, since they will lose flavor under refrigeration.
