Parsley Mint Tabbouleh

¼ cup medium grade bulgur
boiling water
three 12-oz bunches of flat leaf parsley, stems discarded
2 cups lightly packed mint leaves
5 medium tomatoes, finely diced
½ medium onion, finely diced
½ cup extra virgin olive oil
½ tsp finely grated lemon zest
¼ cup freshly squeezed lemon juice
½ tsp paprika
1/8 tsp ground allspice
1/8 tsp ground cinnamon
kosher salt

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.

Categories: Cooking with Chef Hermann