I get a lot of accolades from the family when I make this parsley-forward tabbouleh based on a recipe for a Lebanese Tabbouleh from NYTimes Cooking. For tonight’s version, here is the recipe:

Lemony Parsley Tabbouleh

1/2 cup bulgur wheat
2 bunches Italian parsley, thick stems removed, smaller stems okay
1/4 cup mint (a handful of mint leaves)
5 scallions, cut into 2 inch lengths
2 cloves garlic, cut into smaller pieces
1 tsp. kosher salt
1/2 cup lemon juice
1/2 lb. tomatoes, chopped
1-2 tbsp. olive oil

Cover the bulgur with hot water and let sit while you prepare the rest of the ingredients, about 20 minutes. Wash vegetables. Using a food processor whiz up the parsley, mint, scallions, and garlic in two equal batches. About 8 pulses until finely chopped. Remove each batch to a large bowl. Stir in the salt and the lemon juice. Drain the bulgur thoroughly through a sieve, pressing to remove as much water as possible. Add to the parsley mixture. Add the chopped tomatoes. Stir until everything is incorporated. Refrigerate for a couple of hours. Right before serving add olive oil. Stir.  Makes 4-6 servings.

You will have to play around with the seasoning, acid, and oil to see what combination works best for you. My recipe is the way we like it.

Lemony parsley tabbouleh with hummus, pita, roasted golden beets, tomatoes, and feta

In addition to the tabbouleh I also served store-bought hummus, toasted pita, and a salad of roasted golden beets, tomatoes, and feta dress with balsamic vinegar and EVOO. (For a vegan version omit feta.)

This is an excellent dinner for a hot night.