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Tabbouleh

  • servings: 4
Photography: DAVID M. RUSSELL

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Ingredients

  • 1 cup bulgur (cracked wheat)
  • 2 medium tomatoes, seeded and chopped
  • 1 long seedless cucumber, peeled, seeded, and cut into 1/4-inch pieces
  • 1 cup finely chopped scallions, green and white parts
  • 1 cup finely chopped fresh flat-leaf parsley
  • 1/2 cup finely chopped fresh mint
  • Juice of 2 lemons
  • 1/3 cup olive oil
  • Coarse kosher salt and freshly ground black pepper, to taste

Directions

  1. Step 1

    Soak the bulgur in hot water for 10 minutes to plump the grains.

  2. Step 2

    Drain well and add the tomatoes, cucumber, scallions, parsley, mint, lemon juice, and oil. Toss well and season with salt and pepper.

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