Late-Summer Tabbouleh

Square Roots | 08.13.19

Traditional tabbouleh is created with mounds of fresh herbs and veggies on a base of bulgur. It’s crunchy, bright, great at room temp, and a summer go-to for an elevated no-cook meal. Parsley is typically the star in tabbouleh recipes, but today, swap out parsley for piles of fresh mint and chives to bring something new to this classic.

Square Roots' Late Summer Tabbouleh

Ingredients
  • 1 cup bulgur

  • 1 cup water

  • ½ medium head green cabbage, quartered, and thinly sliced (about 4 cups)

  • ⅓ small sweet white onion, finely chopped and rinsed

  • 4 cups small tomatoes, halved

  • 2 cups coarsely chopped fresh Square Roots mint

  • 1 ½ cup coarsely chopped fresh Square Roots chives

  • ¾ cup olive oil

  • ⅔ cup fresh lemon juice

  • 1 teaspoon crushed red pepper flakes

  • Kosher salt

Yield: 8 servings

Square Roots Late Summer Tabbouleh ingredients

Instructions
  1. Place bulgur in a large bowl and add 1 cup hot or boiling water. Soak until fluffy for 30 minutes to 1 hour. Drain well and squeeze out any excess water.

  2. For dressing, whisk remaining lemon juice with olive oil, red pepper, and salt to taste.

  3. Mix remaining ingredients with bulgur and dressing to combine.

  4. Cover and refrigerate to let flavors meld, 1-2 hours. Serve!

Next-Level Tips
  • Gluten free? Swap out the bulgur for quinoa or brown rice.

  • Use as the base of a grain bowl and add greens or a protein.

  • Serve inside a pita with a dollop of plain yogurt.

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