Tabbouleh

• 4 cupsfresh parsley, finely chopped
• 1/2 cupfresh mint, finely chopped
• 3 tbspbulgur, fine
• 3 tomatoes, finely diced
• 4 scallions, thinly sliced
• 1/4 cuplemon
• 1/4 cupolive oil
• 1/2 tspground allspice
• 1 tspsalt
• 1 romaine lettuce, leaves, for scooping

quantities scale with servings

Method

1. 1

   Soak bulgur in 3 tbsp of the lemon juice 20 min until softened.

2. 2

   Combine parsley, mint, tomato, scallion, and bulgur in a bowl.

3. 3

   Whisk the remaining lemon juice with oil, allspice, and salt. Toss with the salad.

4. 4

   Rest 10 min, adjust salt and lemon, and serve with romaine leaves.