• 5 oz fine bulgur wheat, rinsed
• 6 tbsp fresh lemon juice, divided in half
• 4 medium tomatoes, chopped
• salt to taste
• ½ cup oil (olive, canola or mix) + additional for drizzling as needed
• ⅓ cup scallions or onion, chopped
• ⅓ cup mint leaves, chopped
• 2 cups parsley leaves (flat-leaf or curly), chopped
• ground allspice to taste
• salt to taste

Serving Suggestion

• 8-10 romaine lettuce leaves, washed & dried

1. In a small bowl, soak bulgur in enough water to cover it completely for about 10 minutes, then drain well
2. Combine bulgur with 3 tbsp lemon juice, tomatoes, salt, oil(s), scallions and mint
3. Add parsley, the remaining 3 tbsp lemon juice and fold all ingredients together. Drizzle in a bit more olive oil as needed to bring the tabbouleh together
4. Add allspice to taste. Check seasonings and add more salt if needed

Servings Suggestion

• Arrange lettuce leaves around edges of a serving bowl or platter, with the stem-ends towards the center. Spoon a small amount of tabbouleh onto each of the lettuce leaves

Excerpted from: Breaking Bread: Recipes and Stories from Immigrant Kitchens by Lynne Christy Anderson