Ingredients
1 small red onion, very thinly sliced
1/2 cup fine-grain bulgur
2 large tomatoes, diced
Zest of 1 lemon, plus juice of 1/2 lemon
1 bunch radishes, greens attached (about 8)
4 cups finely chopped fresh flat-leaf parsley (from 2 bunches)
1 cup finely chopped fresh mint
1/8 teaspoon ground cinnamon
1/8 teaspoon ground coriander
1/8 teaspoon ground cumin
1/8 teaspoon ground turmeric
1/4 cup extra-virgin olive oil
Kosher salt
Preparation
Place onion in a small bowl and cover with ice-cold water. Let soak 10 minutes. Drain and pat dry; set aside.
Place bulgur in a fine-mesh sieve and rinse until water runs clear. Transfer to a large bowl. Add tomatoes and lemon zest and juice; stir to combine.
Remove greens from radishes. Thinly slice radishes using a mandoline and finely chop greens. Add radishes and greens to bulgur mixture along with parsley, mint, spices, oil, and reserved onion. Season well with salt and stir to combine.
