This hearty take on tabbouleh includes cooked vegetables along with the traditional bulgur, fresh tomatoes, scallions and parsley.
Slideshow:Salads with Grains
1 cup medium-grade bulgur (5 ounces)
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.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.