Tabbouleh

• 1/2 cup fine-grind (#1) or medium-grind (#2) bulgur
• 1/3 cup olive oil
• 1/4 cup freshly squeezed lemon juice, or to taste
• Salt and freshly ground black pepper
• 1 cup parsley leaves, roughly chopped
• 1 cup fresh mint leaves, roughly chopped
• 1 cup peas or fava beans (frozen are fine; run them under cold water to thaw)
• 6 radishes, chopped
• 1/2 cup scallions, chopped
• 2 medium tomatoes, chopped
• 6 black olives, pitted and chopped, or more to taste (optional)

Soak the bulgur in 1¼ cups boiling water to cover until tender, 10 to 20 minutes, depending on the grind. If any water remains when the bulgur is done, put the bulgur in a fine strainer and press down on it, or squeeze it in a cloth. Toss the bulgur with the oil and lemon juice and sprinkle with salt and pepper. (You can make the bulgur up to a day in advance. Cover and refrigerate; bring to room temperature before proceeding.) Just before you're ready to eat, add the remaining ingredients and toss gently; taste, adjust the seasoning, adding more oil or lemon juice as needed.

Serves 4; 280 calories.

VERDICT: I loosely followed this, doubling it and using edamame, plus a little less mint and a lot more olives.  It's not bad, but not very strongly seasoned.  Toss.