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Tabbouleh is one of those dishes that incites passionate views as to its preparation (and views on the spelling are just as well debated). My mother's Syrian friend, Ishy (short for Ishmael) insists his is the best, while Lebanese friends shake their heads and roll their eyes at his preferred ingredients. I'm sort of a middle of the road kind of gal and use what I like and what the kids like. I mean, for a mom the bottom line is making what will actually be eaten, right?

Tabbouleh is loved by many, but made by few. It may seem like a complicated or time-consuming effort, but the truth is that this is one of those recipes that is so simple, you'll wonder why you didn't try it before. There is absolutely no cooking - so it works well on those too-hot-to-cook nights - and it's packed with vitamins and good carbs. Western versions are often served with pita bread, but it's also a great side dish.

Tabbouleh

Hands-On Time: 10 minutes
Ready In: 30 minutes
Servings: 6-8 as a side dish

Ingredients:

1 cup bulgur wheat
2 cups hot water
4 cups curly leaf parsley - chopped fine
1/2 cup fresh mint leaves - chopped fine
1 small bunch green onions - sliced thinly
2 large tomatoes - seeded and diced small
2 large lemons - juiced
1/4 cup extra virgin olive oil
1/2 teaspoon ground allspice (this is optional, but very traditional)
1/2 teaspoon salt

Directions:

1. Place bulgur in a large bowl and cover with hot water. Let stand for 30 minutes.
2. After soaking, squeeze water from bulgur with your hands, getting out as much as possible. Discard soaking water.
3. Combine bulgur with remaining ingredients and mix well.
4. Serve immediately if desired or chill for several hours.