Tabbouleh

1. 1

   Soak the bulgur in hot water to cover until tender, 15 to 30 minutes.

2. 2

   (Meanwhile, prepare the other ingredients.)

3. 3

   Drain the bulgur well, squeezing out as much of the water as possible.

4. 4

   Toss the bulgur with the oil and lemon juice and season to taste.

5. 5

   Just before youre ready to eat, add all the remaining ingredients and toss gently.

6. 6

   Taste, adjust the seasoning if necessary, and serve.

7. 7

   You can make this in 10 minutes if you have leftover rice; basmati (page 505) is best.

8. 8

   Simply substitute 2 cups cooked rice for the bulgur; since rice is more starchy than bulgur, it may require a little more olive oil and lemon juice.

No additional tips available.