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
    • 2 tablespoons minced fresh mint leaves
    • 2 cups boiling water
    • 1 tablespoon olive oil
    • +5 other ingredients
  • Tabbouleh
    • 1/3 cup fresh lemon juice
    • 2 cups diced seeded tomato
    • 1 cup uncooked bulgur or cracked wheat
    • 4 cups fresh parsley sprigs
    • +35 other ingredients
  • Tabbouleh
    • 2 cups bulghur wheat, uncooked
    • 2 tablespoons olive oil
    • 2 cups loosely packed fresh parsley
    • 4 green onions, diced
    • 1/2 cup lemon juice
    • +5 other ingredients
  • Tabbouleh
    • 4 medium tomatoes: cored, seeded, and chopped
    • 1/2 cup chopped scallions
    • 2 cups roughly chopped fresh mint leaves
    • Salt and pepper to taste
    • +2 other ingredients
  • Tabbouleh
    • 3 tablespoons extra-virgin olive oil
    • 2 tablespoons fresh lemon juice
    • 2 Kirby cucumbers
    • 1/2 cup coarse bulgur
    • 2 cups flat-leaf parsley
    • +1 other ingredients
  • Tabbouleh
    • 1 cup bulgur, uncooked
    • 2 cups boiling water
    • 2 cups water
    • 1/2 teaspoon pepper
    • Fresh mint leaves (optional)
    • 1/2 cup lemon juice
    • +23 other ingredients
  • Tabbouleh
    • 1 cup coarsely chopped fresh parsley
    • 1 cup diced seeded peeled cucumber
    • 1/2 cup dried lentils
    • 1 cup uncooked bulgur
    • 1/2 cup fresh lemon juice
    • +8 other ingredients


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