How to Make Tabbouleh Salad with Bulgur Wheat | Tasting Table Rec
Prep Time:
40 minutes
Cook Time:
20 minutes
Servings:
6 to 8 servings
Ingredients
  • 1 small shallot, thinly sliced
  • ½ cup golden raisins
  • ¼ cup red wine vinegar
  • Zest and juice of 1 lemon
  • Salt and pepper, to taste
  • 1½ cups bulgur wheat
  • Salt, to taste
  • ¼ cup extra-virgin olive oil
  • 2 medium yellow squash, sliced into ¼-inch rounds
  • 3 sprigs of thyme, leaves picked, finely chopped
  • 1 garlic clove, minced
  • 1 cup packed arugula
  • 1 cup packed purslane leaves
  • ½ cup packed flat-leaf parsley leaves
  • ½ cup purple basil leaves
  • ½ cup packed lemon basil leaves
  • ½ cup packed mint leaves, torn
  • ¼ cup packed tarragon leaves
  • ¼ cup chopped chives
  • ¼ cup almonds, toasted and roughly chopped
  • 1 pint cherry tomatoes, halved
Directions
  1. Make the macerated raisins: In a small mixing bowl, combine the all ingredients and allow the shallots to macerate and the raisins to plump up, about 20 minutes. Set aside until ready to use.
  2. Make the salad: Place the bulgur in a large bowl and pour over 3 cups of boiling water. Season with salt and cover with a large plate. Allow the bulgur to sit until it has absorbed all the water and has become tender, about 20 minutes. Drain the bulgur in a colander and rinse thoroughly with cold water. Transfer to a parchment-lined sheet tray to dry.
  3. Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the squash, thyme and garlic and cook until squash is almost tender, about 3 minutes. Season with salt and transfer the squash to the mixing bowl with the bulgur.
  4. Toss the bulgur, squash, herbs, almonds, tomatoes, vinaigrette and remaning olive oil to combine. Serve immediately.