Lebanese Parsley and Bulgur Tabbouleh

Rinse the bulgur and soak in cold water for 15 minutes until tender; drain thoroughly and squeeze out excess liquid.

Wash the flat-leaf parsley thoroughly, dry completely, and mince finely using a very sharp knife—do not bruise the leaves.

Combine the finely chopped parsley, diced cucumber, and finely chopped tomatoes in a large chilled bowl.

Fold in the prepared bulgur gently to keep the salad light.

Dress the salad with a bright squeeze of fresh lemon juice and the high-quality extra virgin olive oil.

Season with a pinch of sea salt and a touch of ground allspice.

Toss once more until the ingredients are vibrant and glistening, then serve immediately while fresh and crisp.