A proper tabbouleh will be mainly vegetables and herbs, with just a smattering of bulgur threaded through.
Recipe information
Yield
8 Servings
Ingredients
1
cup bulgur (not quick-cooking)
½
medium head green cabbage, cut into 1”-thick wedges, then very thinly sliced crosswise (about 4 cups)
1
small sweet onion (such as Vidalia), finely chopped
4
cups assorted small tomatoes, halved, quartered if large
3
cups coarsely chopped fresh mint
¾
cup olive oil
¼
cup fresh lemon juice
1
teaspoon Aleppo pepper or ½ crushed red pepper flakes
Kosher salt
Need to make a substitution?
Preparation
Step 1
Place bulgur in a large bowl and add 1½ cups boiling water. Let soak until softened and water is absorbed, 40–45 minutes.
Step 2
Toss bulgur, cabbage, onion, tomatoes, mint, oil, lemon juice, and Aleppo pepper in a large bowl to combine; season with salt.
Step 3
DO AHEAD: Tabbouleh (without oil and lemon juice) can be made 4 hours ahead. Toss with oil and lemon juice just before serving.
Nutrition Per Serving
Calories (kcal) 277 Protein (g) 4 Carbohydrates (g) 21 Dietary Fiber (g) 6 Total Sugars (g) 4 Fat (g) 21 Sodium (mg) 19 Saturated Fat (g) 3