Tuesday, March 09, 2010

gussied-up tabbouleh


When I first became vegetarian, Tabbouleh was one of the few dishes in my culinary repertoire. Think about it: Tabbouleh is a classic for a reason—it’s simple to make, and damn tasty – showcasing zippy fresh herbs against sweet and chewy bulgur. It's also frugal and healthy. What more could you ask for?

I recently revisited and updated this Middle Eastern staple salad. I added lemon zest to brighten the flavors and further enhance the dish’s inherent sunniness. And instead of soaking the bulgur in water, I soak it in veggie broth for an added layer of flavor.


GUSSIED-UP TABBOULEH

  • 1 cup dry bulgur
  • 1½ cup vegetable broth
  • Small punch of Italian parsley, chopped (About 1 cup)
  • Small bunch of mint, chopped (About 1 cup)
  • 3 cloves of garlic, minced
  • 2-3 tomatoes, chopped
  • 1 small onion or 1 small bunch of scallions, finely chopped
  • 1/3 cup grated carrot or carrot pulp leftover from juicing (optional)
  • Juice of 1 small organic lemon
  • Zest of one small organic lemon
  • 4 T extra-virgin olive oil
  • Salt and pepper, to taste
  • Optional additions: finely chopped black olives, capers, raisins, toasted pine nuts or sunflower seeds

Serves 8
In a medium bowl, soak the bulgur in the broth for 30 minutes. Mix the remaining ingredients in a large bowl. Stir the plumped bulgur into the ingredients in the large bowl. Chill or serve at room temperature

11 comments:

Virginie P. said...

The more there are fresh herbs, the more I love it. In France, they make it with semolina and it's a very popular dish, but I prefer the version with bulghur or with herbs only. I like your addition with lemon zest, it gives some more flavor.

vko said...

would it be heretical to sub the italian parsley with cilantro? just bc I heart heart cilantro...it could bring out the inherent sunniness in tabbouleh as well, no? missed you with that snowstorm, any chance of a visit soon?xo

Lauren said...

Made this last night on a whim and loved every bite! Thank you!

urban vegan said...

There are no heretical herbs, VKO. Follow your herby bliss. No NYC trips planned in the near future, but you are welcome down here in Philly anytime! So sorry I missed you last time.

vegan.in.brighton said...

Yum , I had tabbouleh for lunch today!

Jess - The Domestic Vegan said...

Ooh, yum! I LOVE tabbouleh!

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Thanks for this recipe. The dish looks great.

VitaMix Blender said...

That looks delicious, I know what I'm having for lunch tomorrow! Thanks for the recipe. :)

Mesothelioma said...

Great variation of tabbouleh. Thanks for the ideas.

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great post and the information was very helpful. I will check back to read more.

Malindabunner said...

This recipe was absolutely delicious! I tripled the portion to feed my huge family and they loved it.