Tabbouleh

Name: Tabbouleh
Total time: PT0D0H0M
Yield: serves 6-8
Ingredients: 1 cup fine (No. 1) bulgur; 1 1 ⁄ 3 cups fresh lemon juice (about 5 lemons); 3 bunches scallions, trimmed and finely chopped; 3 cups chopped parsley leaves (about 2 bunches); 3 large ripe tomatoes, cored and chopped; 1 ⁄ 3 cup extra-virgin olive oil; Salt

Serves
serves 6-8

BEN FINK

Tabbouleh is a salad made primarily from cracked wheat and parsley. Combinations of spices and vegetables vary subtly from country to country in the Middle East, but the dish's popularity is a constant.

Ingredients

1 cup fine (No. 1) bulgur
1 ¹⁄₃ cups fresh lemon juice (about 5 lemons)
3 bunches scallions, trimmed and finely chopped
3 cups chopped parsley leaves (about 2 bunches)
3 large ripe tomatoes, cored and chopped
¹⁄₃ cup extra-virgin olive oil
Salt

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Instructions

Step 1

Put bulgur into a large glass or ceramic bowl, then stir in 1 cup of the lemon juice and 2 cups water. Cover bowl and set aside, at room temperature, until most of the liquid has been absorbed and bulgur is tender, about 2 hours.

Step 2

Drain bulgur in a sieve, gently pressing kernels to remove excess liquid. Transfer to a large clean glass or ceramic bowl and add scallions, parsley, tomatoes, olive oil, and the remaining 1⁄3 cup lemon juice. Season to taste with salt and toss well.