Tabouli Salad

I could eat a heaping bowl of this; it is so refreshing and satisfying.

yield: Serves 6: Makes 4 cups

Ingredients

• 1/2 cup fine grain #1 bulgur
• 1/4 cup fresh lemon juice
• 1 cup finely diced tomatoes
• 1 cup diced cucumber
  
• 1/2 cup thinly sliced scallions
• 2 pinches of ground cinnamon
• 1/2 teaspoon cumin, or more to taste
  
• Salt and freshly ground pepper
• 1/3 cup extra virgin olive oil (optional)
  
• 2 cups finely chopped flat-leaf parsley
• 1/4 cup slivered fresh mint leaves
• Tender romaine leaves

Preparation

1. Place the bulgur in a fine sieve, rinse under cold running water, squeeze dry, and soak in the lemon juice for 45 minutes. Use a fork to fluff the bulgur.

2. In a bowl, combine the tomatoes, cucumber, scallions, cinnamon, cumin, and a few pinches of salt and pepper. Drizzle on the olive oil and toss (you can omit the olive oil, however it will help bring all the flavors together and round out the acidity from the lemon juice). Fold in the bulgur, parsley, and mint and mix well. Refrigerate, stirring occasionally.

3. Taste and correct the flavors with lemon juice, salt, and pepper. Serve with crisp inner leaves of romaine lettuce for scooping up the salad.

*Some variations that I like is to add diced avocado, or radishes. I also like to add bit of seasoned rice vinegar to taste.