Tabbouleh is the perfect dish for a crowd and this recipe feeds nine as a first course and twelve as part of a potluck. It’s also easily halved (or doubled) for smaller (or bigger) events.
2 1/2 cups bulgur, soaked in hot water to cover for 30 minutes, drained, and squeezed dry
4 ripe tomatoes, diced
1 small bunch scallions, trimmed and chopped fine
1 small bunch Italian parsley, leaves only, coarsely chopped
1 small bunch fresh mint, leaves only, coarsely chopped
1/3 cup lemon juice
1/3 cup olive oil
1 teaspoon ground cumin
Freshly ground pepper
Combine the bulgur, tomatoes, scallions, parsley, and mint and toss. Whisk the lemon juice, oil and cumin together in a separate small bowl or cup and add to the bulgur mixture. Season with salt and pepper to taste. Let the mixture stand for at least one hour and serve at room temperature.