Tabbouleh

Serves 4

3 medium round tomatoes, cored and cut into 1/2-inch pieces
salt
pepper
1 cup medium-grind bulgur wheat

This was doubled from the original recipe. It seemed as though the ratio of parsley to mint was too high.
1/4 cup lemon juice 2 lemons
6 Tbs extra-virgin olive oil
1/8 tsp cayenne pepper
1 1/2 cups chopped fresh parsley
1/2 cup chopped mint
2 scallions, sliced thin

Toss tomatoes and 1/4 teaspoon salt in a large bowl.

Transfer to a fine-mesh strainer set in a bowl and let stand for 30 minutes, tossing occasionally.

Rinse bulgur wheat in the fine-mesh strainer under cold running water.

Drain well and transfer to a second bowl.

Stir in 2 tablespoons lemon juice and 2 tablespoons juice from draining tomatoes.

Let stand until grains are beginning to soften, 30 to 40 minutes.

Whisk remaining 2 tablespoons lemon juice, oil, cayenne, and 1/4 teaspoon salt together in a large bowl.

Add drained tomatoes, soaked bulgur wheat, parsley, mint, and scallions.

Toss gently to combine.

Cover and let stand at room temperature until flavors have blended and the bulgur wheat is tender, about 1 hour.

Toss to recombine, season with salt and pepper taste.

Serve immediately.

The Complete America's Test Kitchen TV Show Cookbook 2001-2017. Page 604. U.S.A.: Penguin Random House, 2016.