Ripe Plum Tabbouleh

Name: Ripe Plum Tabbouleh
Yield: 4 servings
Ingredients: 1 cup fine bulgur; boiling water; 6 scallions, trimmed of root and tougher green ends, finely sliced; 6 ripe plums, halved, pitted and coarsely chopped; 1 fresno chile (or other hot red chile), seeded and finely chopped; 8 bushy mint sprigs, coarsely chopped; 8 bushy Italian parsley sprigs, coarsely chopped; Juice of 1 lemon; 2 tablespoons olive oil, plus more for drizzling; kosher salt; freshly ground black pepper

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Servings
4 servings

Ripe Plum Tabbouleh

Orion Moreno

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Adapted from here.

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Ingredients

Servings

1 cup fine bulgur
boiling water
6 scallions, trimmed of root and tougher green ends, finely sliced
6 ripe plums, halved, pitted and coarsely chopped
1 fresno chile (or other hot red chile), seeded and finely chopped
8 bushy mint sprigs, coarsely chopped
8 bushy Italian parsley sprigs, coarsely chopped
Juice of 1 lemon
2 tablespoons olive oil, plus more for drizzling
kosher salt
freshly ground black pepper

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Instructions

Place bulgar in a bowl. Add boiling water until the bulgur is just covered, then set aside for 15 minutes.
To a large bowl, add scallions, ripe plums, fresno chile, mint, parsley, lemon juice and 2 tablespoons olive oil. Season with a generous pinch of salt and several turns of black pepper.
Fluff bulgar up with a fork. If you notice any water remaining at the bottom of the bowl, drain. Add bulgur to the bowl with the plum-herb mixture, crumbling up any large pieces. Gently toss to combine. Add additional olive oil, kosher salt and black pepper to taste (I like a moist tabbouleh, so I drizzled in a bit more olive oil at this point).