Mark Bittman's Tabbouleh

Submitted by budgiesntiels

"I have tried many Tabbouleh recipes but this one from Cook's Ilustrated magazine is my favorite. Remember to very finely chop the herbs or it is a bit like eating grass, really yummy grass but grass all the same."

 

• Ready In: 55mins
• Ingredients: 9
• Serves: 4-6

ingredients

• 1⁄2 cup bulgur, wheat. fine or 1 medium grain
• 1⁄3 cup lemon juice
• 2 cups parsley, finely minced (2 bunches)
• 2 medium tomatoes, cored, peeled and chopped medium
• 4 scallions, minced
• 2 tablespoons fresh mint leaves, minced
• 1⁄3 cup olive oil
• salt
• 1⁄8 teaspoon cayenne pepper (optional)

directions

1. Rinse bulgur thoroughly in a fine-mesh strainer under running water, then set aside to drain about 5 minutes.
2. Toss bulgur with ¼ cup lemon juice in a large bowl and set aside until grains are tender and fluffy, 20 to 40 minutes, depending on age and type of bulgur.
3. Stir in parsley, tomatoes, scallions, and mint, to combine.
4. In a separate bowl, whisk remaining 4 teaspoons lemon juice, olive oil, ¼ tsp salt, and cayenne (if using) together, then pour over bulgur mixture and toss to coat.
5. Cover and refrigerate to blend, 1 to 2 hours. Season with salt to taste and serve.