Tabbouleh, the well-known salad that uses bulgur as its base (usually; there’s also a rice version, which I’ve included as a variation), should be dominated by its herbs, mostly parsley but also mint. You can prepare the bulgur ahead of time and toss in the herbs right before serving.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Soak the bulgur in hot water to cover until tender, 15 to 30 minutes. (Meanwhile, prepare the other ingredients.) Drain the bulgur well, squeezing out as much of the water as possible. Toss the bulgur with the oil and lemon juice and season to taste.
Step 2
Just before you’re ready to eat, add all the remaining ingredients and toss gently. Taste, adjust the seasoning if necessary, and serve.
Tabbouleh with Rice
Step 3
You can make this in 10 minutes if you have leftover rice; basmati (page 505) is best. Simply substitute 2 cups cooked rice for the bulgur; since rice is more starchy than bulgur, it may require a little more olive oil and lemon juice.
