cateory: salads
Basil Tabbouleh with Pine Nuts and Cucumber
Reviews: 198
Ingredients:
- 11⁄2 cups boiling water
- 1 cup bulgur wheat
- 1⁄4 cup pine nuts
- 1 medium cucumber, peeled, halved lengthwise, seeded, and chopped
- 1 small red onion, fi nely chopped
- 16 cherry tomatoes, preferably yellow tomatoes, halved
- 1 cup packed fi nely chopped basil leaves
- 1⁄4 cup olive oil
- 1⁄4 cup lemon juice
- 1 teaspoon salt
- 1⁄2 teaspoon freshly ground black pepper
- Tabbouleh is a salad made with bulgur wheat, a lightly processed form of the kernel that’s been steamed, dried, and crushed. It’s familiar as a Middle Eastern salad, but here’s an Italian-inspired version. Makes 6 servings
How to make
Basil Tabbouleh with Pine Nuts and Cucumber
Basil Tabbouleh with Pine Nuts and Cucumber
- Pour the boiling water over the bulgur in a large bowl. Cover loosely with a clean kitchen towel and set aside until the water is absorbed and the bulgur is cool, about 1 hour.
- Meanwhile, toast the pine nuts in a large skillet over medium heat until aromatic and lightly browned, stirring often, about 4 minutes. Set aside to cool to room temperature.
- Fluff the bulgur with a fork and place in a serving bowl. Stir in the toasted pine nuts, cucumber, onion, tomatoes, basil, olive oil, lemon juice, salt, and pepper. (The salad can be made ahead; cover and refrigerate for up to 3 days.)
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Basil Tabbouleh with Pine Nuts and Cucumber
Basil Tabbouleh with Pine Nuts and Cucumber
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