Tabbouleh

Cooking With Nick Stellino
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Ingredients:

3/4 cup fine bulgur
1 cup finely chopped fresh mint
4 cups finely chopped fresh Italian parsley (approximately 2 large bunches)
1 bunch green onions with green ends, finely chopped
3 Roma tomatoes, cut into 1/2 inch dice
1 cucumber, peeled, seeded and cut into 1/2 inch dice, 2 cups
1/2 cup extra virgin olive oil
1/2 cup lemon juice
1 teaspoon salt
3/4 teaspoon black pepper
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Serves 6 to 8
Printable Version
Place the bulgur in a fine mesh strainer, rinse under cold water and drain well. (There is no need to soak the bulgur in the water. It will doften as it soaks in the dressing.) Transfer to a large bowl and toss with the mint, parsley, green onions, tomatoes and cucumber.
In a small bowl, whisk together the olive oil, lemon juice, salt, pepper, cinnamon and nutmeg. Pour the dressing over the bulgar and mix well. Let the salad sit for at least 15 minutes at room temperature for the flavors to marry before serving.
Chef's Tip:
This salad can be prepared a day ahead of time. Simply layer the ingredients in a bowl in the following order: bulgur, parsley, mint, onions tomatoes and cucumber. Cover tightly and refrigerate. When ready to serve, toss the bulgur and vegetables with the dressing. Let sit for 15 minutes and it's ready to serve.
Wine Suggestion - Riesling
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