Tabbooleh

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Appears in Cook's Illustrated July/August 1994

For a bright, herbaceous salad, use a high proportion of parsley and presoak the bulgur in lemon juice.

SERVES 4 to 6 (Makes about 1 quart)

TIME 15 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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