This version of tabbouleh, the Middle Eastern herb and bulgur salad is zingy, fragrant, and so refreshing.
All the flavours come together in perfect harmony, ideal for a mezze platter or picnic!
Yield 2-4
Mis en Place
1/2 C. Bulgur Wheat
1 1/2 C. Flat Leaf Parsley, 1 bunch roughly chopped
1/2 C. Fresh Mint, roughly chopped
1 C. English cucumber, diced
1 C. Tomato, diced
6 Radishes, julienned
2 Scallions, chopped
1/2 C. Feta, crumbled
1/2 C. Pomegranate Seeds
Sea Salt
Freshly Ground Pepper
*Optional: Pickled Turnips or Pickles
Dressing
1/3 C. Olive Oil
3 Tbsp. Lemon Juice
Pinch of Cinnamon
Sea Salt, to taste
Sumac, to taste
Prepare Bulgur
Combine bulgur, 1 cup water, a pinch of salt and a drizzle of olive oil in a saucepan.
Bring to a simmer, then cover and cook over low heat until tender, about 12 minutes.
Remove from heat, let stand, covered for 10 minutes and then fluff with a fork.
Set aside to cool.
Prepare Dressing
Whisk ingredients in a bowl together and set aside until ready to use.
Assembly
In serving bowl, toss bulgur with herbs and chopped vegetables.
Add the vinaigrette to the salad and give a gentle toss, taste for salt and sumac and adjust if needed.
Sprinkle with feta and pomegranate seeds.
