No Image
prep time
15 Min
cook time
1 Hr
method
No-Cook or Other
yield
6 serving(s)
Ingredients
- 1 cup medium grain bulgar wheat
- 1 3/4 cups boiling water
- 2 tablespoons fresh lemon juice
- 1/2 cup olive oil, extra virgin
- 1 bunch radishes, about 10, trimmed and sliced very thin
- 1 cup minced flat leaf parsely
- 2 - green onions, including greens/ sliced thin
- 1 - romaine lettuce heart/separated
- pinch kosher salt and fresh ground pepper
How To Make radish tabbouleh
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Step 1Combine 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.
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Step 2Whisk 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
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Step 3Season 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)
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Salads
Tag:
#Quick & Easy
Tag:
#Healthy
Diet:
Vegetarian
Ingredient:
Rice/Grains
Method:
No-Cook or Other
Culture:
American
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