Einat Admony's Tangy Tabbouleh
1 cup medium bulgur
1 cup fresh parsley, finely chopped
1 cup cilantro, finely chopped
4 scallions, finely chopped
¼ cup fresh mint, finely chopped
1 cup diced tomatoes
Zest of 2 lemons
¼ cup lemon juice
3 Tbsp. olive oil
2 tsp. kosher salt
Pinch of freshly ground black pepper
• Pour enough hot water over the bulgur just to cover it and soak for 10 minutes. The bulgur will absorb most of the water, and it should have a slight crunch when you bite into one of the grains.
• Meanwhile, toss together the remaining ingredients in a very large bowl. Add the bulgur and mix thoroughly. Allow the salad to soak in all the wonderful tangy flavors for 30 minutes before serving.