Tabbouleh

Name: Tabbouleh
Ingredients: 2/3 cup fine (#1) or medium (#2) bulgur; 1/2 cup extra virgin olive oil; 1/4 cup fresh lemon juice, or to taste; Salt and black pepper to taste; 2 cups roughly chopped fresh parsley, leaves and small stems only; 1 cup roughly chopped fresh mint leaves; 1/2 cup chopped scallion; 4 medium tomatoes, cored, seeded, and chopped

8 ingredients

8 steps

Ingredients

2/3 cup fine (#1) or medium (#2) bulgur
1/2 cup extra virgin olive oil
1/4 cup fresh lemon juice, or to taste
Salt and black pepper to taste
2 cups roughly chopped fresh parsley, leaves and small stems only
1 cup roughly chopped fresh mint leaves
1/2 cup chopped scallion
4 medium tomatoes, cored, seeded, and chopped

Directions

1

Soak the bulgur in hot water to cover until tender, 15 to 30 minutes.
2

(Meanwhile, prepare the other ingredients.)
3

Drain the bulgur well, squeezing out as much of the water as possible.
4

Toss the bulgur with the oil and lemon juice and season to taste.
5

Just before youre ready to eat, add all the remaining ingredients and toss gently.
6

Taste, adjust the seasoning if necessary, and serve.
7

You can make this in 10 minutes if you have leftover rice; basmati (page 505) is best.
8

Simply substitute 2 cups cooked rice for the bulgur; since rice is more starchy than bulgur, it may require a little more olive oil and lemon juice.