Tabbouleh

Tabbouleh
Yield
4servings
Yield
4servings
Tabbouleh
Yield
4servings
Yield
4servings
Ingredients
  • 3medium tomatoescored and cut into 1/2-inch pieces
  • a/n coarse salt
  • a/n black pepper
  • 1/2cup bulgur
  • 1/4cup lemon juice2 lemons
  • 6tablespoons extra-virgin olive oil
  • 1/8teaspoon ground cayenne pepper
  • 1 1/2cups parsleychopped fine
  • 1/2cup mintchopped coarse
  • 2each green onionssliced thin
Yield:
Instructions
  1. Toss tomatoes and ¼ teaspoon salt in large bowl. Transfer to fine-mesh strainer, set strainer in bowl, and let stand for 30 minutes, tossing occasionally.
  2. Rinse bulgur in fine-mesh strainer under cold running water. Drain well and transfer to second bowl. Stir in 2 tablespoons lemon juice and 2 tablespoons juice from draining tomatoes. Let stand until grains are beginning to soften, 30 to 40 minutes.
  3. Whisk remaining 2 tablespoons lemon juice, oil, cayenne, and 1/2 teaspoon salt together in large bowl. Add drained tomatoes, soaked bulgur, parsley, mint, and scallions; toss gently to combine. Cover and refrigerate until flavors have blended and bulgur is tender, at least 1 hour or up to 4 hours. Toss to recombine, season with salt and pepper to taste, and serve.