Tabbouleh

Tabbouleh
Photo by www.chow.com

Ingredients

  • 1 medium head romaine lettuce, for serving
  • 1 ½ teaspoons ground sumac
  • 3 tablespoons freshly squeezed lemon juice (from about 2 medium lemons)
  • 4 medium Roma tomatoes, seeded and small dice (about 1 ¾ cups)
  • 5 medium scallions, finely chopped (white and light green parts only)
  • ½ cup finely chopped fresh mint leaves (from about ½ bunch)
  • 1 cup finely chopped Italian parsley leaves (from about 2 bunches)
  • + 6 more ingredients
    • Freshly ground black pepper
    • ½ cup pine nuts
    • ½ cup plus 2 teaspoons extra-virgin olive oil, plus more for drizzling (optional)
    • 1 cup medium-grind bulgur
    • ½ teaspoon kosher salt, plus more as needed
    • 2 cups water

Combine the water and measured salt in a medium saucepan with a tightfitting lid and bring to a boil over high heat. Add the bulgur, stir to combine, and remove the pan from heat. Cover and let sit until the bulgur is tender, about 15 minutes. Drain well through a fine-mesh strainer, pressing out...

View full recipe at Chow

Comments

Variations on Tabbouleh

  • Tabbouleh
    • 1 cup bulgur (or cracked wheat), uncooked
    • 1 cup minced fresh parsley
    • 2 cups boiling water
    • 1/4 cup lemon juice
    • 1 green onion, chopped
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    • 4 cups fresh parsley sprigs
    • 1/2 teaspoon salt
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  • Tabbouleh
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    • 1/2 cup lemon juice
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    • 1 teaspoon salt
    • 3/4 teaspoon pepper
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    • 4 medium tomatoes: cored, seeded, and chopped
    • 1/2 cup chopped scallions
    • 2 cups roughly chopped fresh mint leaves
    • Salt and pepper to taste
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  • Tabbouleh
    • 2 medium tomatoes
    • 3 tablespoons extra-virgin olive oil
    • 2 tablespoons fresh lemon juice
    • 2 cups flat-leaf parsley
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    • 1 scallion
  • Tabbouleh
    • Fresh mint leaves (optional)
    • 1 cup bulgur, uncooked
    • 2 cups water
    • 1/2 teaspoon pepper
    • Fresh mint leaves (optional)
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