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.
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...