Tabbouleh

Name: Tabbouleh
Yield: Serves 4
Cuisine: Africa & Middle-East, Middle Eastern
Ingredients: 3 medium round, tomatoes, cored and cut into 1/2-inch pieces; , Salt and pepper; 1/2 cup medium-grind, bulgur; 1/4 cup, lemon juice (2 lemons); 6 tablespoons, extra-virgin olive oil; 1/8 teaspoon, cayenne pepper; 1 1/2 cups, chopped fresh parsley; 1/2 cup, chopped fresh mint; 2 , scallions, sliced thin

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By Andrew Janjigian

Appears in Cook's Illustrated July/August 2012, America's Test Kitchen TV

For a flavorful, fresh-tasting tabbouleh, we stopped pouring a key ingredient down the drain.

SERVES4

TIME20 minutes, plus 30 minutes salting, 30 minutes soaking, and 1 hour chilling

has video

WHY THIS RECIPE WORKS

Tabbouleh is a Levantine salad that features fresh herbs and bulgur. In the Middle East, tabbouleh is often served as part of a meze, a selection of appetizers. To keep our tabbouleh from becoming too soggy, we salted the tomatoes to rid th...

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