Radish Tabbouleh Recipe

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Radish Tabbouleh

Maryann Rusinyak

By
@Moonzzz

Love simple, recipes,that taste like a million.


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Serves:

6

Prep:

15 Min

Cook:

1 Hr

Method:

No-Cook or Other

Ingredients

1 c
medium grain bulgar wheat
1 3/4 c
boiling water
2 Tbsp
fresh lemon juice
1/2 c
olive oil, extra virgin
1 bunch
radishes, about 10, trimmed and sliced very thin
1 c
minced flat leaf parsely
2
green onions, including greens/ sliced thin
1
romaine lettuce heart/separated
pinch
kosher salt and fresh ground pepper

Directions Step-By-Step

1
Combine bulgar wheat and boiling water in a medium bowl, Stir well and let stand until bulgar is tender, about 45 minutes. Drain well in wire sieve, press hard to remove any excess water.
2
Whisk together Lemon juice, 1/2 teaspoon salt, 1/4 teaspoon pepper, gradually whisk in oil, Add bulgur, radishes, parsley, and green onions mix well. Cover and chill in the fridge for at least an hour prior to serving
3
Season tabbouleh with salt and pepper, always seems to need some more after letting it chill. (I've added more S&P in the dressing and it's been to much) Line serving platter with the Romaine leaves, and heap the tabbouleh on top. I prefer it chilled, but can be left at room temp. Use Romaine to scoop up tabbouleh, (Can also shred, will add a few more servings)

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Rice/Grains
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy