Tabbouleh

1. Cook the Bulgur

Bring the water to a boil in a small saucepan, adding a pinch of kosher salt. Add 45g of dry coarse bulgur wheat and stir. Cover with a lid, remove from heat, and let stand for 45 minutes. This allows the bulgur to absorb the water, becoming tender and fluffy – a perfect base for our salad.

2. Prep

Toss the finely diced ripe plum tomatoes with a couple generous pinches of kosher salt and let them sit in a sieve over a bowl to drain for at least 10 minutes. This step concentrates the tomato flavor while removing excess moisture that could make our tabbouleh soggy. Mince the herbs and slice the scallions and mix then with a large pinch of salt over another seive.

3. Drain Vegetables

After 10-15 minutes, drain the vegetables well. For the herbs, give them a squeeze in some paper towels to get out as much water as possible.

4. Make Dressing

Add the olive oil, lemon juice, cinnamon, coriander, cumin with a pinch of salt and a few cracks of fresh black pepper into a small container with a tight fitting lid. Shake the container vigorously to emulsify the dressing.

5. Dress the Salad

Once the bulgur is ready, fluff with a fork and allow it to cool slightly. In a large mixing bowl, combine the drained tomatoes, chopped parsley, mint, and one finely chopped scallion. Add the dressing to the salad. Stir to combine, allowing the flavors to meld. The oil and acid will dress the grains and vegetables, infusing them with flavor. Season with freshly ground black pepper and more salt, to taste.