Step 1

If using med grain bulgar, pour 1/2 cup boiling water over the bulgar wheat in a small bowl. Cover with a plate, set aside. If using fine grain bulgar, you can toss it right in the salad at the end (the same with cooked quinoa).

Step 2

If making the 7 spice– mix all the spices together in a small bowl. (see notes)

Step 3

Chop the parsley as finely as you can, and some thin stems are ok to include. Place in a large bowl. You’ll need about 7 cups chopped or 10 ounces. Chop the mint and optional dill. Dice the tomatoes finely, place in the bowl along with all their juices. Chop the cucumber and onion and place in the bowl.

Step 4

Add the bulgar wheat- it should be al dente. Toss all to mix well. Add the lemon zest, lemon juice, olive oil, salt and 1 teaspoon 7-spice. Give a good stir.

Step 5

Place in the fridge for 1-3 hours and allow the flavors to meld. The parsley will soften and lose any bitterness, and the bulgar will soak up the flavorful juices, swelling.

Step 6

Before serving, give a stir and taste for salt and lemon. Adjust both to your liking, along with the spices. You want just the faintest whiff of the spices, like a whisper.

Step 7

Enjoy with Pita, Hummus, baba ganoush, and falafels.