Tabbouleh - ATK

By norsegal8

Serve the salad with the crisp inner leaves of romaine lettuce and wedges of pita bread.

Ingredients

• 3 medium round tomatoes, cored and cut into 1/2-inch pieces
• Salt and pepper
• 1/2 cup medium-grind bulgur
• 1/4 cup lemon juice (2 lemons)
• 6 tablespoons extra-virgin olive oil
• 1/8 teaspoon cayenne pepper
• 1 1/2 cups chopped fresh parsley
• 1/2 cup chopped fresh mint
• 2 scallions, sliced thin

Details

Servings 4

Preparation

Step 1

1. Toss tomatoes and 1/4 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 1/4 teaspoon salt together in large bowl. Add drained tomatoes, soaked bulgur, parsley, mint, and scallions; toss gently to combine. Cover and let stand at room temperature until flavors have blended and bulgur is tender, about 1 hour. Toss to recombine, season with salt and pepper to taste, and serve immediately.