Thursday, June 30, 2016

Green Garlic Tabbouleh

This is on the menu this weekend. Green Garlic Tabbouleh by Melissa Clark


  • ¾ teaspoon fine sea salt, more for the bulgur cooking water
  • 1 cup medium bulgur
  • 2 tablespoons lemon juice, more as needed
  • ¼ teaspoon ground cumin
  • ¼ teaspoon black pepper
  •  Pinch allspice
  • ½ cup extra-virgin olive oil, more for serving
  • 2 ½ cups coarsely chopped Italianparsley leaves
  • 1 ¼ cups finely chopped green garlic, tender stems and tops only (save the bulbs for another use)
  • ½ cup chopped fresh mint
  • 1 cup diced tomato
  • 1 cup diced cucumber
  • 1 bunch thinly sliced scallions (1/2 cup)
    Nutritional Information


  1. In a medium pot, bring 2 cups well-salted water to a boil. Add bulgur; cover and reduce heat to low, and cook until tender, 8 to 12 minutes. Drain in a colander and rinse well under cool water. Drain completely and transfer to a large bowl.
  2. In a smaller bowl, whisk together lemon juice, salt, cumin, pepper and allspice; whisk in oil. Pour dressing over bulgur and toss well. Toss in parsley, green garlic, mint, tomato, cucumber and scallions. Taste and adjust seasoning if necessary. Drizzle with more oil just before serving.
  3. Enjoy!
  4. Peace
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