Lebanese Tabbouleh
Ingredients:
• 1/2 cup fine bulgur
• 3 tablespoons olive oil
• 1 cup boiling-hot water
• 2 cups finely chopped fresh flat-leaf parsley (from 3 bunches)
• 1/2 cup finely chopped fresh mint
• 2 medium tomatoes, cut into 1/4-inch pieces
• 1/2 seedless cucumber*, peeled, cored, and cut into 1/4-inch pieces
• 3 tablespoons fresh lemon juice
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
Stir together bulgur and 1 tablespoon oil in a heatproof bowl.
Pour boiling water over, then cover bowl tightly with plastic wrap and let stand 15 minutes. Drain in a sieve, pressing on bulgur to remove any excess liquid.
Transfer bulgur to a bowl and toss with remaining ingredients, including 2 tablespoons oil, until combined well.
* These long, narrow cucumbers are often marketed as “European” and are usually sold in plastic wrap to protect their thin, delicate, unwaxed skin.