Tabbouleh from The Complete Mediterranean Cookbook: 500 Vibrant, Kitchen-Tested Recipes for Living and Eating Well Every Day (page 127) by America's Test Kitchen Editors

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Notes about this recipe

  • Aggie92 on August 17, 2022

    This was very bright and lemony and rather tasty. But like a lot of ATK recipes, they over-complicate some stuff. There was no need to salt the tomatoes ahead of time and use the juice to help flavor the bulgur. Any slight tomato taste was obliterated by the lemon juice, and it resulted in kind of mushy tomatoes. With regards to the bulgur soak time, please go with the package directions and not the recipe directions. The only bulgur I could find at the store was Bob’s Red Mill Red bulgur. I have no idea what grind it is, but after a half hour of soaking it was still very crunchy. So I added approximately 6 T of water and nuked it in the microwave for a minute to warm it up. All in all a good solid tabbouleh recipe with a nice mix of lemon, parsley and mint.

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