Ratatouille Tabbouleh

This hearty take on tabbouleh includes cooked vegetables along with the traditional bulgur, fresh tomatoes, scallions and parsley.

  • Active:
  • Servings: 4
KEY: Beans, Grains & Legumes, Salads, Fast, Healthy, Make Ahead, No-Cook, Lunch

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Ingredients

  • 1 cup medium-grade bulgur (5 ounces)
  • Boiling water
  • 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
  • Salt
  • Freshly ground pepper

How to make this recipe

  1. 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.
  2. 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.
Contributed By Photo © Con Poulos Published September 2013

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Inside Hong Kong's Wan Chai Wet Market




502159 recipes/ratatouille-tabbouleh 2013-12-06 Grace Parisi beans-grains-and-legumes|salads|4|fast|healthy|make-ahead|no-cook|lunch september-2013 recipes,ratatouille-tabbouleh 502159
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