Roasted-corn tabouli from Food & Wine Best of the Best, Volume 17 (2014): The Best Recipes from the 25 Best Cookbooks of the Year (page 178) by Food & Wine

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Notes about this recipe

  • breakthroughc on September 19, 2023

    Really delicious salad for late summer or early Fall. I was liberal with the parsley and mint. I agree with Elaine 115 that leftover need a little more olive oil and lemon.

  • Elaine115 on August 02, 2022

    Have made several times. Have substituted green onions for parsley when I was out and it was very good. The lemon zest adds great flavor. If making ahead, plan on adding extra olive oil and lemon juice before serving as the Bulgar absorbs it all. Very fresh and perfect for summer entertaining.

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