MAKES: 4 servings

TIME: 40 minutes

Tabbouleh is all about herbs. The grain may be the traditional bulgur or quinoa, millet, or even rice (which, because it is starchier, may require a bit more dressing). But you must include fresh herbs, and lots of them, to make good tabbouleh, which is why it’s a great midsummer dish and a great accompaniment for grilled food.

You can prepare the bulgur ahead of time and toss in the herbs right before serving.

1/2 cup fine-grind (#1) or medium-grind (#2) bulgur

1/3 cup extra virgin olive oil, or more as needed

1/4 cup freshly squeezed lemon juice, or to taste

Salt and freshly ground black pepper

2 cups roughly chopped parsley, leaves and small stems only

1 cup roughly chopped fresh mint leaves

1/2 cup chopped scallion

4 medium tomatoes, cored, seeded, and chopped (optional)

01 Soak the bulgur in hot water to cover until tender, 15 to 30 minutes. Drain well, squeezing out as much water as possible. Toss the bulgur with the oil and lemon juice and season with pepper.

02 Just before you’re ready to eat, add the parsley, mint, scallion, and tomatoes and toss gently; taste, adjust the seasoning, and serve.