SERVES 4
Serve the salad with the crisp inner leaves of romaine lettuce and wedges of pita bread.
WHY THIS RECIPE WORKS:
To keep our tabbouleh from becoming too soggy, we salted the tomatoes to rid them of their excess moisture. But to make sure that our tabbouleh recipe still guaranteed the fresh flavor we wanted, we soaked the bulgur wheat in some of the tomato liquid and lemon juice instead of in the flavor-robbing water found in most tabbouleh recipes.
- Salt and pepper
- medium-grind bulgur
- extra-virgin olive oil
- cayenne pepper
- chopped fresh parsley
- chopped fresh mint
SERVES 4
Serve the salad with the crisp inner leaves of romaine lettuce and wedges of pita bread.
WHY THIS RECIPE WORKS:
To keep our tabbouleh from becoming too soggy, we salted the tomatoes to rid them of their excess moisture. But to make sure that our tabbouleh recipe still guaranteed the fresh flavor we wanted, we soaked the bulgur wheat in some of the tomato liquid and lemon juice instead of in the flavor-robbing water found in most tabbouleh recipes.
- Salt and pepper
- medium-grind bulgur
- extra-virgin olive oil
- ground cinnamon
- ground allspice
- cayenne pepper
- chopped fresh parsley
- chopped fresh mint