- 1 cup medium-grain bulgur
- Zest of 3 limes
- ¼ cup fresh lime juice
- 2 teaspoons kosher salt
- Pinch of chipotle powder, ground cayenne or Basque red pepper
- Pinch of ground cinnamon
- Black pepper in a mill
- ¼ cup extra-virgin olive oil
- 1 bunch (about 8 to 10), scallions, thinly sliced
- ½ cup fresh Italian parsley, chopped
- ½ cup fresh cilantro leaves, chopped
- ½ cup fresh spearmint leaves, chopped
- 2 cups fresh sorrel leaves, cut into thin crosswise strips
- 1 or 2 ripe avocados, diced and tossed with a bit of lime juice
Put the bulgur in a strainer or colander, shake out any dust, then rinse it under cool water and set the strainer with the grain in a large bowl. Cover the bulgur with water and allow to sit for 10 minutes. Drain off the water, then put the bulgur in a tea towel. Twist the towel to squeeze out the excess moisture. Place the bulgur in a deep glass or porcelain bowl.
In a small bowl, mix together the lime zest, lime juice, salt, pinches of chipotle, cayenne or red pepper, and cinnamon and add several turns of black pepper. Stir to dissolve the salt. Whisk in the olive oil and pour the dressing over the bulgur.
Scatter the scallions over the surface of the bulgur, then add the parsley, cilantro and mint. Top with the sorrel and then the diced avocados. Cover the bowl tightly with plastic wrap and refrigerate for several hours or overnight
To serve, use 2 large salad spoons or forks to toss the ingredients together, being sure to reach to the bottom of the bowl to incorporate the bulgur and dressing. Taste and adjust the seasonings, as needed. Serve chilled or at room temperature.
The tabbouleh will keep, refrigerated, for 2 or 3 days.