Green Garlic Tabbouleh

INGREDIENTS

Yield: 8 servings

• ¾teaspoon fine sea salt, more for the bulgur cooking water

• 1cup medium bulgur

• 2tablespoons lemon juice, more as needed

• ¼teaspoon ground cumin

• ¼teaspoon black pepper

• Pinch allspice

• ½cup extra-virgin olive oil, more for serving

• 2½cups coarsely chopped Italian parsley leaves

• 1¼cups finely chopped green garlic, tender stems and tops only (save the bulbs for another use)

• ½cup chopped fresh mint

• 1cup diced tomato

• 1cup diced cucumber

• 1bunch thinly sliced scallions (½ cup)

PREPARATION

1. Step 1

   In a medium pot, bring 2 cups well-salted water to a boil. Add bulgur; cover and reduce heat to low, and cook until tender, 8 to 12 minutes. Drain in a colander and rinse well under cool water. Drain completely and transfer to a large bowl.

2. Step 2

   In a smaller bowl, whisk together lemon juice, salt, cumin, pepper and allspice; whisk in oil. Pour dressing over bulgur and toss well. Toss in parsley, green garlic, mint, tomato, cucumber and scallions. Taste and adjust seasoning if necessary. Drizzle with more oil just before serving.

Sourced from Melissa Clark, NYT