Tabbouleh

Ingredients

5/8 bulgur
475 ml water
80 gr onion
3 gr salt
1 gr allspice
8 gr mint
65 gr parsley leaves
65 gr scallion
60 ml lemon juice
60 ml extra-virgin olive oil
1 1/2 seeded seedless

Instructions

-cucumber Put bulgur in a heatproof bowl. Bring water to a boil and pour over bulgur. Let bulgur stand 1 hour. While bulgur is soaking, in a large bowl, stir together onion, salt, allspice, and dried mint, if using (do not add fresh mint now), and let stand 30 minutes. Drain bulgur in a sieve, pressing hard to extract as much water as possible, and add to onion mixture with remaining ingredients, including fresh mint, if using. Toss salad well and season with salt and pepper. Appeared in the Jan 1995 issue of Gourmet magazine.