America’s Test Kitchen Tabbouleh

BLOG_January 29, 2014 copy.jpg

It’s July – holy shit, how did that happen? Summer is going by way too fast! I’ve been traveling and we recently adopted a rescue puppy so things have been a bit crazy around here.

It’s hot, and I’m pretty exhausted, so easy, cool, refreshing salads like this are my perfect summertime lunch. Fresh, homemade tabbouleh is so delicious – I love it stuffed in pita bread! Enjoy!

*I’ve listed the cooking time as 30 minutes, which is the active time – plan on another 1hr 30 mins for standing time.

America’s Test Kitchen Tabbouleh
Author: America’s Test Kitchen
Cook time: 30 mins
Total time: 30 mins
Serves: 4
  • 3 medium round tomatoes, about one pound
  • salt
  • 1 bunch fresh parsley
  • 1 bunch fresh mint
  • 2 scallions
  • 1/2 cup medium grind bulgur (this is the most common “size” of bulgur)
  • 2 lemons
  • 6 tbsp. olive oil
  • 1/8 tsp. cayenne pepper
  • pepper
  1. Core the 3 tomatoes and cut into 1/2 inch pieces. Toss tomatoes and 1/4 tsp. salt in a large bowl. Transfer to a fine-mesh strainer, set strainer in bowl and let stand for 30 minutes, tossing occasionally.
  2. Meanwhile chop enough parsley to yield 1/2 cup. Set aside. Thinly slice the scallions. Set aside. Juice the 2 lemons to yield 1/4 cup juice. Set aside.
  3. Once tomatoes have finished draining, rinse the bulgur in fine-mesh strainer under cold water. Drain well. Transfer to a medium bowl and stir in 2 tbsp. of the lemon juice and 2 tbsp. of the juice drained from the tomatoes.
  4. Let stand until grains begin to soften, about 30-40 minutes.
  5. Whisk remaining 2 tbsp. lemon juice, 6 tbsp. olive oil, cayenne pepper, and 1/4 tsp. salt in a large bowl. Add drained tomatoes, soaked bulgur, chopped parsley, chopped mint, and scallions. Toss gently to combine.
  6. Cover and let stand at room temperature until flavors have blended and bulgur is tender, about 1 hour. Toss to recombine, season with S/P to taste, and serve.