Peden + Munk
A proper tabbouleh will be mainly vegetables and herbs, with just a smattering of bulgur threaded through.
Recipe information
Yield
8 Servings
Ingredients
1
cup bulgur (not quick-cooking)
½
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
¾
cup olive oil
¼
cup fresh lemon juice
1
teaspoon Aleppo pepper or ½ crushed red pepper flakes
Kosher salt
Preparation
Step 1
Place bulgur in a large bowl and add 1½ cups boiling water. Let soak until softened and water is absorbed, 40–45 minutes.
Step 2
Toss bulgur, cabbage, onion, tomatoes, mint, oil, lemon juice, and Aleppo pepper in a large bowl to combine; season with salt.
Step 3
DO AHEAD: Tabbouleh (without oil and lemon juice) can be made 4 hours ahead. Toss with oil and lemon juice just before serving.
Nutrition Per Serving
Calories (kcal) 277 Protein (g) 4 Carbohydrates (g) 21 Dietary Fiber (g) 6 Total Sugars (g) 4 Fat (g) 21 Sodium (mg) 19 Saturated Fat (g) 3
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Reviews (31)
Back to TopI would like to make this but would like to see the reviews and suggested modifications if there are any. Can anyone tell me how to do that? Thank you!
Janelc57
Toronto, ON, Canada
5/13/2020