Tabbouleh

Ingredients — tap to check off as you gather

• ¼ cup (45 g) fine bulgur
• ⅓ cup (80 mL) boiling water
• 2 bunches (120 g) parsley — finely chopped, stems and all
• ½ cup (20 g) mint leaves — chopped
• 2 (160 g) tomatoes — diced small
• 3 (45 g) scallions — thinly sliced
• 4 Tbs (60 mL) lemon juice
• 4 Tbs (60 mL) olive oil
• ¾ tsp (4.5 g) salt

Steps

1. Soak 15 min (in just-boiled water; fluff and cool) — ¼ cup (45 g) fine bulgur, ⅓ cup (80 mL) boiling water.
2. Combine — the soak 15 min from step 1, 2 bunches (120 g) parsley, ½ cup (20 g) mint leaves, 2 (160 g) tomatoes, 3 (45 g) scallions.
3. Whisk — 4 Tbs (60 mL) lemon juice, 4 Tbs (60 mL) olive oil, ¾ tsp (4.5 g) salt.
4. Toss & rest 10 min (taste — it should be bright and lemony) — the combine from step 2, the whisk from step 3.