This Lebanese tabbouleh uses a load of parsley to make a refreshing and simple salad that’s more herb than grain. We love to eat it by itself, with hummus, stuffed into a pita with falafel, or as a bed for grilled fish. GET THE RECIPE ►► [ Ссылка ]


Serves: 6

INGREDIENTS
1 cup fine bulghur (sometimes called #1)
2 bunches curly parsley
12 large mint leaves
5 scallions
3 medium tomatoes
1/2 English cucumber
2 lemons, juiced
1/2 cup olive oil
1 pinch salt and pepper, plus more to taste

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