Name: Lemon and Fresh Herb Tabbouleh
Yield: Makes 8 servings
Ingredients: 1/2 cup medium- or fine-grain bulgur; 2 tablespoons extra virgin olive oil; 2 garlic cloves, minced; 2 cups finely chopped fresh flat-leaf parsley (about 3 bunches); 3/4 cup diced red onion; 2 medium tomatoes, seeded and diced; 1/3 cup finely chopped fresh mint; 1/4 cup finely chopped fresh basil; 3 tablespoons finely chopped fresh dill; 3 tablespoons finely chopped fresh cilantro; 1/3 cup fresh lemon juice

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Lemon and Fresh Herb TabboulehCookbook cover image courtesy of Random House

We've been making tabbouleh for years, but when Fran's Iranian friend Parvine Latimore made it for a special party, we both changed our recipes. Parvine used extra lemon juice and more fresh herbs than we were used to. The result was incredible—a delicious taste of lemon with every bite of grain and a burst of freshness from the blend of fresh herbs with every mouthful.

Recipe notes

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