Recipe by magpie diner
Not your usual Tabbouleh, this salad merely has a similar consistency and shares some common ingredients with its authentic cousin. It has a lot of crunch thanks to the apple, radish and walnuts, and involves no actual 'cooking'. The bulgur and dressing could easily be made a day in advance, but I do find it tastes best if the salad, fully combined, is allowed to sit for about 30 minutes to an hour before serving. Ideal to share, bring it along to your next potluck party! Serves 6-8 easily as a side. Prep time includes the 30 minutes it takes for the bulgur to soak.
Top Review by Lalaloula
Oh mmmmmmmmmmmm, this was soooooooo good!!!! I wish I could give it way more than 5 stars, as I can honestly say it was one of the best tabbouleh recipes Ive ever eaten! The flavours of the different veggies in combination with the apple, the feta and the spices was just divine! I used sunflower seeds in place of walnuts and a local apple variety, but other than that stuck to your recipe and it was perfect! THANK YOU SO MUCH for sharing this winner here with us, magpie! I will make it over and over again! Made and reviewed for the VIP in Veggie Swap #22 May 2010.
- 1 cup bulgur, uncooked
- 2 cups vegetable broth, boiling
- 1 cup green peas (frozen is OK)
- boiling water
- 3 tablespoons apple cider vinegar
- 2 tablespoons extra virgin olive oil
- 1 garlic clove, fresh
- 2 teaspoons marjoram, dried
- 1⁄2 teaspoon sea salt
- 1⁄2 teaspoon black pepper, freshly ground
- 1 green apple (tart one such as a Granny Smith)
- 1 teaspoon apple cider vinegar
- 1 large ripe beefsteak tomato
- 1⁄4 medium red onion
- 3 red radishes
- 1 cup feta cheese, crumbled
- 1 cup chopped walnuts
- 1⁄2 cup fresh parsley, packed
Directions See How It's Made
- Place the bulgur into a medium sized ceramic or Pyrex bowl. Pour the boiling vegetable stock over top and stir. Cover it with a loose fitting lid or a tea towel and set aside for 30 minutes. If using frozen peas, set them into a similar bowl and cover with boiling or very hot water and set aside.
- Finely mince the clove of garlic, or pass through a garlic press. Place it in a small bowl and whisk together with the rest of the dressing ingredients; apple cider vinegar, olive oil, marjoram, sea salt and black pepper. Set aside. While the bulgur and dressing sit, prepare the rest of the ingredients.
- Keep in mind that a small dice will best suit the fine bulgur wheat (i.e., a 1/4-1/2 inch dice). Dice the green apple, add it into your salad bowl and sprinkle with the single teaspoon of vinegar (to stop it from browning). Seed and dice the tomato, dice the red onion and the radish and add them all into the salad bowl along with the feta cheese and walnuts. Finely mince the fresh parsley and add it to the bowl.
- By now 30 minutes have likely passed, check the bulgur by fluffing it with a fork. It should be cooked, but still al dente. Allow it to cool down slightly if it hasn't already.
- Add the peas to the salad (straining first of course if they were previously frozen), along with the cooled down bulgur. Re-whisk the dressing and pour it over the salad, toss gently to thoroughly combine. Enjoy!