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Tabbouleh Tips
To cook the bulgur traditionally, put it in a bowl, pour boiling water over it, let it soak for about thirty minutes, and drain. The texture will be a bit firmer.
The longer tabbouleh sits, the better it gets. As the juices from the vegetables soak into the bulgur, the flavors marry. Try some the next day.
Be sure to use the oil from the tuna. If you don't, you'll need to add another tablespoon and a half of olive oil.
1 cup bulgur
2 cups water
6 scallions, white bulbs only, sliced thin
1 cucumber, peeled, halved lengthwise, seeded, and cut into 1/4-inch dice
6 radishes, sliced thin
1 carrot, grated
1/4 cup chopped fresh parsley
1/4 cup chopped fresh mint
1 6-ounce can tuna packed in oil
2 tablespoons olive oil
1/3 cup lemon juice (from 2 lemons)
3/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
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