TABBOULEH

SERVES 4-6

3 tomatoes, cored and cut into 1/2-inch pieces

Salt and pepper

1/2 cup medium-grind bulgur, rinsed

1/4 cup lemon juice (2 lemons)

6 tbsp extra-virgin olive oil

1/8 tsp cayenne pepper

1  1/2 cups minced fresh parsley

1/2 cup minced fresh mint

2 scallions, sliced thin

1.Toss tomatoes with 1/4 tsp salt in fine-mesh strainer set over bowl and let drain, tossing occasionally, for 30 minutes; reserve 2 tbsp drained tomato juice. Toss bulgur with 2 tbsp lemon juice and reserved tomato juice in bowl and let sit until grains begin to fosten, 30 to 40 minutes.

2. Whisk oil, cayenne,1/4 tsp salt, and remaining 2 tbsp lemon juice together in large bowl. Add tomatoes, bulgur, parsley, mint, and scallions and toss gently to combine. Cover and let sit at room temperature until flavors have blended and bulgur is tender, about 1 hour. Before serving, toss salad to recombined and season with salt and pepper to taste.

SPICED TABBOULEH

Add 1/4 tsp ground cinnamon and 1/4 tsp ground allspice to dressing with cayenne.

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