Parsley-Mint Tabbouleh

• 1/4 cup medium-grade bulgur
• Boiling water
• Three 12-ounce bunches of flat-leaf parsley, stems discarded
• 2 cups lightly packed mint leaves
• 5 medium tomatoes, finely diced
• 1/2 medium onion, finely diced
• 1/2 cup extra-virgin olive oil
• 1/2 teaspoon finely grated lemon zest
• 1/4 cup freshly squeezed lemon juice
• 1/2 teaspoon paprika
• 1/8 teaspoon ground allspice
• 1/8 teaspoon ground cinnamon
• Kosher salt

1. In a small heatproof bowl, cover the bulgur with boiling water and let stand until tender, 20 minutes; drain very well.
2. In a food processor, pulse the parsley and mint until finely chopped.
3. In a large bowl, toss the herbs, bulgur and the remaining ingredients except the salt.
4. Season with salt, toss again and serve at once.

boiling water, three, mint, tomatoes, onion, extravirgin olive oil, lemon zest, freshly squeezed lemon juice, paprika, ground allspice, ground cinnamon, kosher salt

Taken from www.foodandwine.com/recipes/parsley-mint-tabbouleh (may not work)