Ingredients

• ½ cup bulgur wheat

• 2 tablespoons olive oil

• 1 cup boiling-hot water

• 2 cups finely chopped fresh flat-leaf parsley (from 3 bunches)

• ½ cup finely chopped fresh mint

• 2 medium tomatoes, cut into 1/4-inch pieces

• ½ seedless cucumber, peeled, cored, and cut into 1/4-inch pieces

• 3 tablespoons fresh lemon juice

• 1 tablespoon vinegar

• ¾ teaspoon salt

• ¼ teaspoon black pepper

Preparation

Stir together bulgur and 1 tablespoon olive oil in a heatproof bowl. Pour boiling water over, then cover bowl tightly with plastic wrap and let stand 15 minutes. Drain in a sieve, pressing on bulgur to remove any excess liquid.

Transfer bulgur to a bowl and toss with remaining ingredients, including the second tablespoon of olive oil, until combined well.

Serve tabbouleh with grilled chicken or fish or meat or with falafel.