Tabbouleh (Lebanon)

Preparation

1. 1

   Pour the bulgur into a bowl and cover it with boiling water. Let it swell for 10 minutes, then drain any excess water and fluff it with a fork.

2. 2

   Very finely chop the parsley (the main ingredient of Lebanese tabbouleh, far more than the bulgur) and the mint, and cut the tomato into small dice.

3. 3

   Mix the warm bulgur with the parsley, mint and tomato.

4. 4

   Season generously with lemon juice and olive oil, salt and taste to adjust: tabbouleh should be well-seasoned and tangy.

5. 5

   Serve chilled, optionally on lettuce leaves to eat by hand.