|Fine bulgur||1 Cup (16 tbs) (Preferably Fine)|
|Bulgur||1 Cup (16 tbs) (Preferably Fine)|
|Onion||1 Small, finely chopped|
|Scallions||1 Bunch (100 gm), trimmed and finely chopped, the white and part of the green|
|Minced parsley||1 Cup (16 tbs) (Preferably Italian)|
|Minced italian parsley||1 Cup (16 tbs) (Use Preferably Italian)|
|Crushed dried mint||1⁄4 Cup (4 tbs)|
|Freshly ground black pepper||To Taste|
|Fresh lemon juice||1⁄4 Cup (4 tbs)|
|Olive oil||1⁄4 Cup (4 tbs)|
1. In a large bowl, soak bulgur in 2 cups cold water and let stand for 30 minutes at room temperature.
2. Drain thoroughly in a sieve, squeezing out as much water as possible.
3. In a large bowl, add soaked bulgur.
4. Squeeze onion over the bulgur so that the juice falls over it then add onion to bulgur.
5. Add the scallions, parsley, mint and seasonings.
6. Use your hands or two large forks to lightly toss and mix well, fluffing the bulgur and not stirring.
7. Stir the lemon juice into olive oil in a cup.
8. Pour the oil over the bulgur mixture and toss by shaking the bowl up and down several times.
9. Taste and adjust seasoning if required.
10. Place the bowl in the refrigerator for at least 1 hour or more for the flavors to be absorbed and to chill the mixture.
11. On a platter, make a bed of crisp lettuce leaves.
12. Heap the tabbouleh on the lettuce and garnish with olives, tomatoes and carrot curls if desired.
13. Serve this Levantine salad with an Arabic style curry.