Tabbouleh is a cross between a salsa and a grain bowl and can be used in so many ways – as a dip, in pitas or wraps, on salads, or just by the spoonful! My version is a riff on the classic and incorporates smoked paprika and roasted red peppers for that little something extra. This recipe is vegan and vegetarian and is done in less than 20 minutes.
Makes 4 cups | Vegan, Vegetarian | Less than 30 minutes
- 1 cup dry bulgur
- 2 cups of water
- 3/4 cup of finely chopped parsley (1 large bunch, stems and leaves)
- 1/4 cup finely chopped mint (1 small bunch)
- 3 tomatoes on the vine, diced
- Sprinkle of sea salt
- 1/2 cup jarred roasted red peppers, diced
- 1/2 cup olive oil
- 1/3 cup fresh lemon juice (about 1.5 lemon)
- 1/2 tsp sea salt
- 1 tbsp minced garlic
- Black pepper
- 3/4 tsp smoked paprika
Bring 2 cups of water to a boil in a medium saucepan, then add the bulgur and reduce heat to low. Cook for about 5 minutes, stirring frequently until most of the water is absorbed (watch this closely as it can easily stick to your pot). Remove from heat and let cool.
Place diced tomatoes in a strainer over a large bowl, sprinkle with salt and give them a stir to help them lose a bit of moisture. Mix the olive oil, lemon juice, garlic, salt, pepper, and smoked paprika in a small bowl and whisk. Discard the tomato juice from the large bowl, then add the tomatoes to the same bowl and combine with red peppers, bulgur, herbs, and dressing. Mix thoroughly. Let sit for 15 minutes to let the flavors meld before serving. Can be stored in the fridge for up to 3 days.