Servings: 4-6
Start to finish: 2 hours, 30 minutes
3 tomatoes, cored and cut into 1/2-inch pieces
Salt and pepper
1/2 cup medium-grind bulgur, rinsed
1/4 cup lemon juice (2 lemons)
6 tablespoons extra-virgin olive oil
1/8 teaspoon cayenne pepper
1 1/2 cups minced fresh parsley
1/2 cup minced fresh mint
2 scallions, sliced thin
Toss tomatoes with 1/4 teaspoon salt in fine-mesh strainer set over bowl and let drain, tossing occasionally, for 30 minutes; reserve 2 tablespoons drained tomato juice. Toss bulgur with 2 tablespoons lemon juice and reserved tomato juice in bowl and let sit until grains begin to soften, 30 to 40 minutes.
Whisk remaining 2 tablespoons lemon juice, oil, cayenne, and 1/4 teaspoon salt together in large bowl. Add tomatoes, bulgur, parsley, mint, and scallions and toss gently to combine. Cover and let sit at room temperature until flavors have blended and bulgur is tender, about 1 hour. Before serving, toss salad to recombine and season with salt and pepper to taste.
Nutrition information per serving: 194 calories; 131 calories from fat; 15 g fat (2 g saturated; 0 g trans fats); 0 mg cholesterol; 17 mg sodium; 15 g carbohydrate; 3 g fiber; 3 g sugar; 3 g protein.
For more recipes, cooking tips and ingredient and product reviews, visit https://www.americastestkitchen.com. Find more recipes like Tabbouleh in “Complete Mediterranean .”
America’s Test Kitchen provided this article to The Associated Press.
