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Posted by on January 19, 2019

Serve the salad with the crisp inner leaves of romaine lettuce and wedges of pita bread.


3 medium round tomatoes, cored and cut into 1/2-inch pieces
Salt and pepper
½ cup medium-grind bulgur
¼ cup lemon juice (2 lemons)
6 tablespoons extra-virgin olive oil
⅛ teaspoon cayenne pepper
1 ½ cups chopped fresh parsley
½ cup chopped fresh mint
2 scallions, sliced thin

Toss tomatoes and 1/4 teaspoon salt in large bowl. Transfer to fine-mesh strainer, set strainer in bowl, and let stand for 30 minutes, tossing occasionally.

Rinse bulgur in fine-mesh strainer under cold running water. Drain well and transfer to second bowl. Stir in 2 tablespoons lemon juice and 2 tablespoons juice from draining tomatoes. Let stand until grains are beginning to soften, 30 to 40 minutes.

Whisk remaining 2 tablespoons lemon juice, oil, cayenne, and 1/4 teaspoon salt together in large bowl. Add drained tomatoes, soaked bulgur, parsley, mint, and scallions; toss gently to combine. Cover and let stand at room temperature until flavors have blended and bulgur is tender, about 1 hour. Toss to recombine, season with salt and pepper to taste, and serve immediately.

Why this works – To keep our tabbouleh from becoming too soggy, we salted the tomatoes to rid them of their excess moisture. But to make sure that our tabbouleh recipe still guaranteed the fresh flavor we wanted, we soaked the bulgur wheat in some of the tomato liquid and lemon juice instead of in the flavor-robbing water found in most tabbouleh recipes.
Source: Cook’s Illustrated (Servings: 4 | Yield: 4 cups)

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