Mark Bittman's Tabbouleh

Recipe by budgiesntiels
READY IN: 55mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Rinse bulgur thoroughly in a fine-mesh strainer under running water, then set aside to drain about 5 minutes.
  • Toss bulgur with ¼ cup lemon juice in a large bowl and set aside until grains are tender and fluffy, 20 to 40 minutes, depending on age and type of bulgur.
  • Stir in parsley, tomatoes, scallions, and mint, to combine.
  • In a separate bowl, whisk remaining 4 teaspoons lemon juice, olive oil, ¼ tsp salt, and cayenne (if using) together, then pour over bulgur mixture and toss to coat.
  • Cover and refrigerate to blend, 1 to 2 hours. Season with salt to taste and serve.