•4 cups parsley, very finely chopped (leaves only)
•½ cup fresh mint, finely chopped
•Fresh lettuce leaves
METHOD
Soaking the Bulgur:
1. In a bowl, add the bulgur, lemon juice, olive oil, salt, and black pepper. Mix well and let it sit for 20 minutes, until the bulgur softens. Stir occasionally. Do not add any water.
2. In a salad bowl, add the tomatoes and spring onions. Mix. Add the parsley, mint, bulgur, and mix.
3. Traditionally, this salad is eaten using lettuce leaves as scoops, picking up small portions and eating them along with the lettuce.
Lebanese women say that good tabbouleh is recognized by its green color. This means the dominant ingredient is fresh parsley. The bulgur should be minimal, just enough to bind it together.
