Tabouleh
- America's Test Kitchen
- 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
- Table salt
- 1/8 t 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 T minced fresh mint leaves (or 1 rounded teaspoon dried mint)
- 1. Mix bulgur wheat with 1/4 cup of the lemon juice in medium bowl; set aside until grains are tender and fluffy, 20 to 40 minutes,depending on age and type of bulgur.
- 2. Mix remaining lemon juice, olive oil, salt to taste and red pepper, if desired. Mix bulgur, parsley, tomatoes, scallions, and mint; add dressing and toss to combine. Cover and refrigerate to let flavors blend, 1 to 2 hours. Serve.
kitchen, grain, lemon juice, olive oil, salt, cayenne pepper, parsley, tomatoes, scallions, t
Taken from www.epicurious.com/recipes/member/views/tabouleh-53047781 (may not work)