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Ma’s Tabbouleh

3 bunches parsley, finely chopped
2 tomatoes, finely chopped
1 bunch scallions, finely chopped
1/2 cup finely chopped fresh mint
1/2 cup fine bulgur wheat
juice of 2 large lemons
salt, to taste
1/2 cup extra virgin olive oil
1/2 tsp crushed red pepper (optional)

Place bulgur wheat in bowl. Top with parsley, tomatoes, scallions, and
mint. Toss with olive oil, lemon juice, and season to taste with salt. Serve
with romaine heart leaves, as scoops.
“My mom never soaked the bulgur. Having it at the bottom of the bowl and
the tomatoes on top kept it from having to soak it.”

——- Aurora Guiragossian