This Lebanese tabbouleh uses a load of parsley to make a refreshing and simple salad that’s more herb than grain. We love to eat it by itself, with hummus, stuffed into a pita with falafel, or as a bed for grilled fish. GET THE RECIPE ►► http://f52.co/1vhuMTuServes: 6INGREDIENTS1 cup fine bulghur (sometimes called #1)2 bunches curly parsley12 large mint leaves5 scallions3 medium tomatoes1/2 English cucumber2 lemons, juiced1/2 cup olive oil1 pinch salt and pepper, plus more to tasteSUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8CONNECT WITH FOOD52Web: https://food52.comFacebook: https://www.facebook.com/food52Instagram: https://www.instagram.com/Food52Pinterest: https://www.pinterest.com/food52Twitter: https://twitter.com/Food52Food52 newsletter: https://f52.co/newsletterABOUT FOOD52As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.