StovetopAmerican
Tabbouleh
Parsley first, bulgur second. Lemon, mint, tomato. Not a grain salad with a garnish of green.
Made it?
25 min · 25 min hands-on · pull 185°F
Ingredients
2 lb on the fire · ~1.3 lb to the table · 3 plates at 8 oz
- fine bulgur1/3 cup
- flat parsley, fine chopped3 bunches
- mint, chopped1/2 cup
- ripe tomatoes, small dice3
- green onions, thin3
- olive oil1/4 cup
- lemon juice1/4 cup
- kosher saltto taste
Method
- 1
Cover bulgur with boiling water 15 minutes. Drain hard, squeeze dry.
- 2
Parsley, mint, onion. Tomato. Oil, lemon, salt.
- 3
It should taste green and sharp. If it tastes like wheat, you used too much bulgur.
On the plate
With this, try
- With this dish, try making roasted fingerlings.
Same oven as a chicken or a lamb rack. Halved lengthwise, oil, salt, 425°F cut-side down.
35 min
- With this dish, try making charred broccolini.
When the steak rests. Oil, salt, hot grate or skillet until the florets catch and the stems still bend.
12 min
- With this dish, try making grilled zucchini.
When the meat comes off. Same rest window as asparagus. Lengthwise planks, oil, salt, thyme. Hot grate, marks, still a little bite.
12 min