Tabbouleh

Method6 steps

1. 1

   Step 1: Wash ALL 1 lb parsley, about 4–5 bunches, in water until the water runs clear. Discard the wash water, spin well and lay the parsley on towels until completely dry; the author suggests a few hours. Pick off the leaves and mince finely. Keep this actual prepared parsley for stage 3. If preparing ahead, refrigerate it in a towel-lined airtight container at 4°C or colder for up to 3 days.

   Uses 1 lb parsley (about 4-5 bunches) · Water for washing parsley until clear; amount unspecified; discard afterward

2. 2

   Step 2: In a large bowl, combine ALL ½ cup dry fine bulgur with an INITIAL measured ¼ cup lemon juice, ½ cup olive oil and ½ teaspoon salt. Reserve the rest of each dressing supply for adjustment in stage 6. Soak this actual bulgur mixture for about 1 hour.

   Fine bulgur in initial dressing: about 1 hour · 60 minUses ½ cup dry fine bulgur · Initial ¼ cup lemon juice from the total ¼–½ cup supply · Initial ½ cup olive oil from total ½–¾ cup supply · Initial ½ teaspoon salt from total ½–1 teaspoon supply

3. 3

   Step 3: Over ALL the actual soaked bulgur and initial dressing from stage 2, layer ALL the actual minced parsley from stage 1, then ALL the chopped ½ bunch mint, ALL 3 seeded diced Roma tomatoes, ALL 4 sliced green onions and ALL 1 diced jalapeño. Keep the remaining dressing supplies separate.

   Uses Complete actual soaked fine bulgur and initial dressing · Complete actual washed dried minced parsley · ½ bunch fresh mint, chopped · 3 Roma tomatoes, seeded and diced · 4 green onions, sliced · 1 jalapeño, diced

4. 4

   Step 4: If preparing ahead, refrigerate the SAME actual layered salad from stage 3 at 4°C or colder for up to 3 hours before mixing. This is an optional holding limit, not a required 3-hour chill. Otherwise continue directly to stage 5.

   Uses Complete actual layered parsley bulgur salad

5. 5

   Step 5: About 10 minutes before serving, mix ALL the actual layered salad from stage 4.

   Uses Complete actual layered salad after selected immediate or refrigerated holding

6. 6

   Step 6: Let ALL the actual mixed salad from stage 5 stand for a few minutes so the flavors meld, then taste. If needed, gradually add from the RESERVED dressing supplies: up to another ¼ cup lemon juice, up to another ¼ cup olive oil and up to another ½ teaspoon salt. These are maximum additional allowances from the original TOTAL ranges, not new full doses. Leave any unused dressing supply unused. Serve the salad as 4 portions, optionally using fresh romaine leaves to scoop it.

   Uses Complete actual mixed tabbouleh with initial dressing · Optional reserved lemon juice: up to an additional ¼ cup, actual amount to taste · Optional reserved olive oil: up to an additional ¼ cup, actual amount to taste · Optional reserved salt: up to an additional ½ teaspoon, actual amount to taste · Optional fresh romaine leaves for scooping the salad; amount unspecified