Tabbouleh

Makes 4 1/2 cups

• 1 cup bulghur wheat
• 4 plum tomatoes, finely chopped, with their juice
• 1 3/4 cups finely chopped fresh flat-leaf parsley (about 2 medium bunches)
• 4 scallions, finely chopped
• 1/4 cup fresh lemon juice (about 2 lemons)
• 3/4 teaspoon coarse salt
• 1/4 cup extra-virgin olive oil
• Freshly ground pepper
• 2 tablespoons finely chopped fresh mint

Directions

1. Soak bulghur in cold water 10 minutes. Drain in a sieve lined with damp cheesecloth; squeeze out all water. Transfer to a serving bowl; fluff with a fork.
2. Stir in tomatoes with juice, parsley, and scallions. Add lemon juice, salt, and oil; season with pepper. Toss to coat. Just before serving, stir in mint.

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