Tabbouleh
 Tabbouleh is a vibrant and healthy Middle Eastern salad made from fresh herbs, nutty bulgur, and chopped vegetables. Ingredients 1¼ cups water 1¼ teaspoons salt, divided 1 cup medium-grind (#2) bulgur wheat ¼ cup extra-virgin olive oil 3 tablespoons fresh lemon juice (from 1 to 2 lemons) 1 small clove garlic, minced 1 teaspoon ground cumin 1 teaspoon honey ½ teaspoon freshly ground black pepper 1 English hothouse cucumber, halved, seeded, and finely diced 1 pint (10.5 ounces) cherry or grape tomatoes, halved ⅓ cup packed finely chopped fresh mint ½ cup packed finely chopped fresh flat-leaf parsley ⅔ cup thinly sliced scallions, light and green parts, from 1 bunch 1¼ cups water 1¼ teaspoons salt, divided 1 cup medium-grind (#2) bulgur wheat ¼ cup extra-virgin olive oil 3 tablespoons fresh lemon juice (from 1 to 2 lemons) 1 small clove garlic, minced 1 teaspoon ground cumin 1 teaspoon honey ½ teaspoon freshly ground black pepper 1 English hothouse cucumber, halved, seeded, and finely diced 1 pint (10.5 ounces) cherry or grape tomatoes, halved ⅓ cup packed finely chopped fresh mint ½ cup packed finely chopped fresh flat-leaf parsley ⅔ cup thinly sliced scallions, light and green parts, from 1 bunch Instructions In a small pot, bring the water and ½ teaspoon of the salt to a rapid boil. Add the bulgur, stir to moisten, then cover the pot and remove from the heat. Let sit 15 to 30 minutes, until all the water is absorbed. Let the bulgur cool to room temperature. In a large bowl, whisk together the oil, lemon juice, garlic, cumin, honey, pepper, and remaining ¾ teaspoon salt. Add the bulgur, the cucumber, tomatoes, mint, parsley, and scallions. Toss well, then taste and adjust seasoning if necessary. Cover and refrigerate until ready to serve. Note: Bulgur is sold in most large supermarkets and organic food stores (you can often find it in the bulk bins). Medium-grind bulgur is the most common (the grains are about the size of sesame seeds); coarse grind bulgur is slightly coarser and may be substituted. Make-Ahead Instructions: The salad can be made and refrigerated up to two days ahead of time. In a small pot, bring the water and ½ teaspoon of the salt to a rapid boil. Add the bulgur, stir to moisten, then cover the pot and remove from the heat. Let sit 15 to 30 minutes, until all the water is absorbed. Let the bulgur cool to room temperature. In a large bowl, whisk together the oil, lemon juice, garlic, cumin, honey, pepper, and remaining ¾ teaspoon salt. Add the bulgur, the cucumber, tomatoes, mint, parsley, and scallions. Toss well, then taste and adjust seasoning if necessary. Cover and refrigerate until ready to serve. Note: Bulgur is sold in most large supermarkets and organic food stores (you can often find it in the bulk bins). Medium-grind bulgur is the most common (the grains are about the size of sesame seeds); coarse grind bulgur is slightly coarser and may be substituted. Make-Ahead Instructions: The salad can be made and refrigerated up to two days ahead of time. Nutrition Information Powered by Per serving (4 servings) Calories: 288 Fat: 15 g Saturated fat: 2 g Carbohydrates: 38 g Sugar: 6 g Fiber: 7 g Protein: 6 g Sodium: 751 mg Cholesterol: 0 mg Per serving (4 servings) Calories: 288 Fat: 15 g Saturated fat: 2 g Carbohydrates: 38 g Sugar: 6 g Fiber: 7 g Protein: 6 g Sodium: 751 mg Cholesterol: 0 mg