Mark Bittman'S Tabbouleh

1. 1

   Rinse bulgur thoroughly in a fine-mesh strainer under running water, then set aside to drain about 5 minutes.

2. 2

   Toss bulgur with 1/4 cup lemon juice in a large bowl and set aside until grains are tender and fluffy, 20 to 40 minutes, depending on age and type of bulgur.

3. 3

   Stir in parsley, tomatoes, scallions, and mint, to combine.

4. 4

   In a separate bowl, whisk remaining 4 teaspoons lemon juice, olive oil, 1/4 tsp salt, and cayenne (if using) together, then pour over bulgur mixture and toss to coat.

5. 5

   Cover and refrigerate to blend, 1 to 2 hours. Season with salt to taste and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.