Ingredients
⅓cupbulgur,#1 fine grade
2cupscurly parsley,finely chopped
2cupscherry tomatoes,diced into ¼-inch wide rounds
1ripe avocado,diced
5green onions,sliced thinly crosswise
¼cupfresh mint leaves,finely chopped
¼cupolive oil
2tbspfresh lemon juice,to taste
¼tspsalt,more to taste
¼tspgarlic powder
freshly ground black pepper,to taste
1butter lettuce,rinsed and dried (To serve as lettuce cups)
Preparation
Rinse the bulgur a couple of times in a small bowl, letting the bulgur settle for a few seconds before pouring off the water.
Add enough fresh water to just cover the bulgur and soak for 30 minutes, or until it is softened. Pour off and squeeze out any excess water.
While the bulgur softens, prepare the parsley. Rinse it well, then dry it in a salad spinner and then gently squeeze it in clean kitchen towels to get rid of any remaining moisture.
Pinch off the curls of parsley from their stems. Chop the curls in two or three batches with a large chef’s knife until it’s finely chopped.
In a medium serving bowl, combine the parsley, tomato, avocado, scallions, mint, and bulgur.
Stir in the olive oil, 2 tbsp lemon juice, salt, garlic powder, and pepper. Taste and adjust the seasonings, adding more lemon and salt if needed.
Let the tabbouleh rest for about 15 minutes to give the bulgur time to soak up the flavors.
Pull the leaves from your lettuce and arrange the most cup-like leaves on a platter. Fill each cup with a big spoonful of the tabbouleh and serve immediately.
