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Tabbouleh

Parsley is always a main ingredient in tabbouleh, a Middle Eastern dish that's delicious served with pita wedges.

  • Yield: Makes 4 1/2 cups
Tabbouleh

Photography: James Baigrie

Source: Martha Stewart Living, May 2004

Ingredients

  • 1 cup bulghur wheat
  • 4 plum tomatoes, finely chopped, with their juice
  • 1 3/4 cups finely chopped fresh flat-leaf parsley (about 2 medium bunches)
  • 4 scallions, finely chopped
  • 1/4 cup fresh lemon juice, (about 2 lemons)
  • 3/4 teaspoon coarse salt
  • 1/4 cup extra-virgin olive oil
  • Freshly ground pepper
  • 2 tablespoons finely chopped fresh mint

Directions

  1. Soak bulghur in cold water 10 minutes. Drain in a sieve lined with damp cheesecloth; squeeze out all water. Transfer to a serving bowl; fluff with a fork.

  2. Stir in tomatoes with juice, parsley, and scallions. Add lemon juice, salt, and oil; season with pepper. Toss to coat. Just before serving, stir in mint.

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