Real Recipes From Real Home Cooks ®

radish tabbouleh

(1 rating)
Recipe by
Maryann Rusinyak
St. Petersburg, FL

Love simple, recipes,that taste like a million.

(1 rating)
yield 6 serving(s)
prep time 15 Min
cook time 1 Hr
method No-Cook or Other

Ingredients For radish tabbouleh

  • 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

How To Make radish tabbouleh

  • 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)