2 cups chopped or quartered tomatoes and cherry tomatoes
2 scallions, thinly sliced
1/2 cup coarsely chopped flat-leaf parsley
2 1/2 cups chopped leftover Ratatouille Spirals
2 tablespoons fresh lemon juice
1/4 cup extra-virgin olive oil
Freshly ground pepper
How to Make It
In a large heatproof bowl, cover the bulgur with 2 inches of boiling water and let stand until softened, about 20 minutes. Drain and press out the excess water; let cool. Return the bulgur to the bowl and add the tomatoes, scallions, parsley and Ratatouille Spirals.
In a small bowl, whisk the lemon juice with the olive oil and season with salt and pepper. Pour the dressing over the tabbouleh and toss well.
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