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Ratatouille Tabbouleh
© Con Poulos

Ratatouille Tabbouleh

  • ACTIVE: 45 MIN
  • FAST

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

  1. 1 cup medium-grade bulgur (5 ounces)
  2. Boiling water
  3. 2 cups chopped or quartered tomatoes and cherry tomatoes
  4. 2 scallions, thinly sliced
  5. 1/2 cup coarsely chopped flat-leaf parsley
  6. 2 1/2 cups chopped leftover Ratatouille Spirals
  7. 2 tablespoons fresh lemon juice
  8. 1/4 cup extra-virgin olive oil
  9. Salt
  10. Freshly ground pepper
  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.
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