Mark Bittmans Tabbouleh Recipes

MARK BITTMAN'S TABBOULEH

Steps:

• Rinse bulgur thoroughly in a fine-mesh strainer under running water, then set aside to drain about 5 minutes.
• Toss bulgur with ¼ cup lemon juice in a large bowl and set aside until grains are tender and fluffy, 20 to 40 minutes, depending on age and type of bulgur.
• Stir in parsley, tomatoes, scallions, and mint, to combine.
• In a separate bowl, whisk remaining 4 teaspoons lemon juice, olive oil, ¼ tsp salt, and cayenne (if using) together, then pour over bulgur mixture and toss to coat.
• Cover and refrigerate to blend, 1 to 2 hours. Season with salt to taste and serve.

TABBOULEH WITH APPLES, WALNUTS AND POMEGRANATES

Steps:

• Mix the parsley, pomegranate seeds, apples and red onion in a medium bowl. Stir in the pepper or paprika, honey, lemon juice and olive oil. Season to taste with salt and mix thoroughly. If desired, at this point the mixture may be covered and refrigerated for up to two days.
• In a dry skillet over medium heat, stir the walnuts until toasted, about 3 minutes. Sprinkle the walnuts with a pinch salt and crush them with the side of a knife or in a mortar and pestle until they are in coarse pieces.
• Stir in the crushed walnuts. (If the tabbouleh has been refrigerated, set it out at room temperature for an hour before adding the walnuts.)

TABBOULEH

Steps:

• Soak the bulgur in hot water for 10 minutes to plump the grains.
• Drain well and add the tomatoes, cucumber, scallions, parsley, mint, lemon juice, and oil. Toss well and season with salt and pepper.