Red Tabbouleh
Adapted from The Best Recipes in the World by Mark Bittman (Broadway Books, 2005)
By Monica Bhide
August 2006
Makes 4 servings
Time: 40 minutes
| 2/3 |
cup fine-grind (#1) or medium-grind (#2) bulgur |
| 1/2 |
cup extra-virgin olive oil |
| 1/4 |
cup fresh lemon juice, or to taste |
| About the Chef |
New York Times columnist and cookbook author Mark Bittman shares his love for cardamom and parsley. His How to Cook Everything
cookbook is an absolute must-have for anyone who loves to spend time in the kitchen. |
|
Salt and freshly ground black pepper to taste |
| 2 |
cups roughly chopped parsley, leaves and small stems only |
| 1 |
cup roughly chopped mint leaves |
| 1/2 |
cup trimmed and chopped scallions |
| 4 |
medium tomatoes, cored, seeded, and chopped |
Soak the bulgur in hot water to cover until tender, 15 to 30 minutes. (Meanwhile, prepare the other ingredients.) Drain well, squeezing out as much of the water as possible. Toss the bulgur with the oil and lemon juice and season to taste.
Just before you’re ready to eat, add all the remaining ingredients and toss gently; taste and adjust seasoning if necessary, and serve.
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