Tabbouleh

Name: Tabbouleh
Yield: makes 4 servings
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

December 14, 2011

Tabbouleh, the well-known salad that uses bulgur as its base (usually; there’s also a rice version, which I’ve included as a variation), should be dominated by its herbs, mostly parsley but also mint. You can prepare the bulgur ahead of time and toss in the herbs right before serving.

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