Peden and Munk Taylor and Jen
A proper tabbouleh will be mainly vegetables and herbs, with just a smattering of bulgur threaded through.
- Yield
- Makes 8 servings
Ingredients
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- 1 cup bulgur (not quick-cooking)
- 1/2 medium head green cabbage, cut into 1"-thick wedges, then very thinly sliced crosswise (about 4 cups)
- 1 small sweet onion (such as Vidalia), finely chopped
- 4 cups assorted small tomatoes, halved, quartered if large
- 3 cups coarsely chopped fresh mint
- 3/4 cup olive oil
- 1/4 cup fresh lemon juice
- 1 teaspoon Aleppo pepper or 1/2 teaspoon crushed red pepper flakes
- Kosher salt
Preparation
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- Place bulgur in a large bowl and add 1 1/2 cups boiling water. Let soak until softened and water is absorbed, 40-45 minutes.
- Toss bulgur, cabbage, onion, tomatoes, mint, oil, lemon juice, and Aleppo pepper in a large bowl to combine; season with salt.
- Do Ahead: Tabbouleh (without oil and lemon juice) can be made 4 hours ahead. Toss with oil and lemon juice just before serving.
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Nutritional Info
- Calories 290
- Carbohydrates 25 g(8%)
- Fat 21 g(32%)
- Protein 5 g(10%)
- Saturated Fat 3 g(15%)
- Sodium 34 mg(1%)
- Polyunsaturated Fat 2 g
- Fiber 7 g(28%)
- Monounsaturated Fat 15 g