Recipe: Plum Tabbouleh
1 cup fine bulgur
6 scallions, trimmed of root and tougher green ends, finely sliced
6 ripe plums, halved, pitted and coarsely chopped
1 Serrano chile (or other hot chile), seeded and finely chopped
8 bushy mint sprigs, coarsely chopped
8 bushy Italian parsley sprigs, coarsely chopped
Juice of 1 lemon
2 tablespoons olive oil, plus more for drizzling
Freshly ground black pepper
Place bulgar in a bowl. Add boiling water until the bulgur is just covered, then set aside for 15 minutes.
To a large bowl, add scallions, ripe plums, fresno chile, mint, parsley, lemon juice and 2 tablespoons olive oil. Season with a generous pinch of salt and several turns of black pepper.
Fluff bulgar up with a fork. If you notice any water remaining at the bottom of the bowl, drain. Add bulgur to the bowl with the plum-herb mixture, crumbling up any large pieces. Gently toss to combine. Add additional olive oil, kosher salt and black pepper to taste.