Tabbooleh

Name: Tabbooleh
Yield: Serves 4 to 6 (Makes about 1 quart)
Cuisine: Middle Eastern
Ingredients: 1/2 cup, bulgur, fine or medium grain, rinsed under running water and drained; 1/3 cup, lemon juice (from 2 lemons); 1/3 cup, olive oil; 1/8 teaspoon, cayenne pepper; 2 cups, minced fresh parsley leaves; 2 , medium tomatoes, halved, seeded, and cut into very small dice; 4 , medium scallions, green and white parts, minced; 2 tablespoons, minced fresh mint leaves (or 1 rounded teaspoon dried mint)

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Appears in Cook's Illustrated July/August 1994

SERVES4 to 6 (Makes about 1 quart)

TIME15 minutes, plus 20 minutes soaking and 1 hour chilling

WHY THIS RECIPE WORKS

To find our favorite tabbooleh recipe, we examined the various ingredients and preparation methods to find out what worked. We found that either type of parsley—flat-leaf "Italian" or curly leaf—will make an acceptable salad. As f...

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