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