Cool and refreshing, with spritely flavors of lemon and mint, this versatile salad is equally at home on a picnic buffet and an elegant dinner table. Serve the tabbouleh atop lettuce leaves or arrange the leaves around the salad for scooping.
Ingredients
- ⅓ cup medium-grind bulgur wheat
- ¼ cup warm water
- 3 cups fresh flat-leaf parsley, chopped
- 1 cup fresh mint, chopped
- 5 green onions, white and tender green parts, thinly sliced
- ⅓ cup fresh lemon juice (about 3 lemons)
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon fine sea salt
- ½ cup golden raisins or dried currants
- ½ cup pistachios, toasted and coarsely chopped
- Romaine hearts or Little Gem lettuces, for serving
Preparation
TO PREPARE
In a small bowl, combine the bulgur and water, cover and let stand for 20 minutes.
Drain into a fine-mesh sieve lined with cheesecloth and press against the bulgur with the back of spoon to release all the water.
Transfer the bulgur to a bowl, then add the parsley, mint, green onions, lemon juice, oil and salt and mix well. Add the raisins and most of the pistachios and gently mix again.
TO SERVE
Spoon the tabbouleh into a serving bowl and surround with the lettuce leaves, or line four salad plates with the leaves and spoon the tabbouleh on top. Serves 4.
Recipe reprinted with permission from Pistachio: Savory & Sweet Recipes Inspired by World Cuisines by Barbara Bryant and Georgeanne Brennnan (Cameron + Company, 2023) Photographs by Bob Holmes.
Pistachio: Savory & Sweet Recipes Inspired by World Cuisines
Pistachio: Savory & Sweet Recipes Inspired by World Cuisines was created by a team of award-winning Wine Country creatives that includes book producer and designer Jenny Barry, photographer Robert Holmes and food stylist Kim Kissling. The publisher, Cameron + Company, is based in Petaluma. The outliers are the authors, Georgeanne Brennan, who lives just over the coast range from Napa in Yolo County, and Barbara Bryant who lives far away in St. Louis and Palm Beach.
The authors drew inspiration from the culinary traditions of Turkey, Iran, Afghanistan, North Africa, Italy, Greece, Spain, France and the Middle East, giving the dishes a contemporary spin. From snacks and entrees to side dishes and desserts, the cookbook highlights the taste and flexibility of the pistachio with 60 recipes, luscious photography and stories of pistachio history from ancient times to California farms.
