Tabouleh (Bulgur-Parsley Salad)

• 1 cup fine or medium-grind bulgur — not coarse
• 1 ½ cups water
• ½ teaspoon garlic — finely minced
• ½ cup fresh mint leaves — well dried & finely chopped
• 1 ½ cups Italian parsley — packed, well dried & finely chopped
• 1 teaspoon salt
• ½ teaspoon black pepper
• ⅓ cup olive oil
• ⅓ cup fresh lemon juice

Garnish

• 1 large ripe tomato — cut into 8 wedges

1. Soak the Bulgur: Bring water to a full boil in a small saucepan over high heat. Place bulgur into a medium heatproof mixing bowl and pour the boiling water over it. Let stand 25 to 30 minutes until the grains are tender but still lightly chewy.1 cup bulgur, 1½ cups water
2. Drain and Cool the Bulgur: Pour the bulgur into a fine-mesh strainer and let it drain for 2 minutes, pressing gently to remove excess water. Return it to the mixing bowl, fluff with a fork, and let cool for about 10 minutes. The grains should feel damp but should not release water into the bowl.
3. Add the Herbs and Seasonings: While the bulgur cools, make sure the parsley and mint are completely dry, then chop them finely by hand with a sharp knife. Add garlic, mint, parsley, salt, and black pepper to the bulgur and toss until evenly distributed.½ teaspoon garlic, ½ cup mint, 1½ cups parsley, 1 teaspoon salt, ½ teaspoon black pepper
4. Dress the Salad: Pour olive oil and lemon juice over the salad and toss for about 1 minute until evenly coated. The salad should taste bright and feel moist without liquid pooling at the bottom of the bowl.⅓ cup olive oil, ⅓ cup lemon juice
5. Chill and Serve: Cover and refrigerate for 30 minutes if desired. Arrange tomato wedges around the salad immediately before serving and serve chilled or at cool room temperature.1 large tomato (cut into 8 wedges)