Servings: four to six.
There’s a great debate among cooks from the Middle East about the ratio of bulgur to parsley in a tabbouleh. Some say it should be at least 8 parts parsley to 1 part bulgur. In this version, I’ve used a bit more bulgur. The California hook in this salad is the sweet and caramelized roasted tomatoes. They’re a perfect foil for the lemony-herby tabbouleh.
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