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
    • 1/4 teaspoon salt
    • 1 large tomato, chopped
    • 1 cup minced fresh parsley
    • 2 tablespoons minced fresh mint leaves
    • +5 other ingredients
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    • 1/2 teaspoon salt
    • 2 tablespoons extra-virgin olive oil
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    • 2 tablespoons olive oil
    • 3/4 teaspoon pepper
    • 2 cups loosely packed fresh parsley
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    • 2 garlic cloves, minced
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    • 1/2 cup chopped scallions
    • 2 cups roughly chopped fresh mint leaves
    • Salt and pepper to taste
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    • 2 Kirby cucumbers
    • 2 cups flat-leaf parsley
    • 1/2 cup coarse bulgur
    • 3 tablespoons extra-virgin olive oil
    • 2 medium tomatoes
    • 1 scallion
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    • 1/2 cup minced purple onion
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    • 1/2 teaspoon pepper
    • 1 cup coarsely chopped fresh parsley
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