We supplemented traditional parsley with mint to add a bright note to the tabbouleh. Thoroughly drying the herbs before mincing was key to a fluffy salad; a salad spinner and paper towels did the trick. Fully hydrated bulgur wheat produced a salad that was mealy, soggy and bland. Our solution was to under-hydrate the bulgur so it could soak up the juices of the tomatoes and dressing without becoming waterlogged. We also opted for fine-grain bulgur, which needs less water. Blooming the sumac and allspice in hot water with the bulgur helped bring out the their flavors. While the sumac is optional, we loved its fruity complexity. Look for it at Middle Eastern markets or spice shops.
cup boiling water
cup fine-grain bulgur
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