Tabbouleh

Name: Tabbouleh
Total time: 2 min
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

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www.americastestkitchen.com

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Total: 2 hours, 20 minutes

Servings: 4

Author : Andrew Janjigian

side dishes middle eastern

Ingredients

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3 medium round, tomatoes, cored and cut into 1/2-inch pieces, Salt and pepper1/2 cup medium-grind, bulgur1/4 cup, lemon juice (2 lemons)6 tablespoons, extra-virgin olive oil1/8 teaspoon, cayenne pepper1 1/2 cups, chopped fresh parsley1/2 cup, chopped fresh mint2, scallions, sliced thin

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Instructions

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Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.