Mark Bittman's Tabbouleh

"I have tried many Tabbouleh recipes but this one from Cook's Ilustrated magazine is my favorite. Remember to very finely chop the herbs or it is a bit like eating grass, really yummy grass but grass all the same."
 
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Ready In:
55mins
Ingredients:
9
Serves:
4-6
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ingredients

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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.

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RECIPE SUBMITTED BY

<img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg"> I am a 39 year old, single woman. I work as a full time cashier at a Wal Mart super center. I absolutely love my job most of the time. When I am not working I have a flock of 9 parrots, 7 Budgies and 2 cockatiels that keep me on my toes. I also love to read and cook.
 
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