Preserved Lemon Tabbouleh with Bulgur
Use your summer produce surplus to make a fresh tabbouleh salad with a twist of preserved lemons.
Servings: 4 servings
Ingredients
- 1 cup bulgur wheat
- 2 cups water
- 1 pint cherry tomatoes sliced in half
- 1 cucumber diced
- ½ preserved lemon
- 5 scallions chopped
- 3 tbsp olive oil
- 4 tbsp lemon juice
- salt and pepper to taste
- 2 tbsp any or a combination of: mint, oregano, basil, parsley finely chopped
Instructions
- Put the bulgur, water, and a shake of salt in a pan and bring to a boil.
- Once the bulgur boils, lower heat to low and cover pan for 10 minutes.
- Meanwhile, slice the tomatoes, dice the cucumbers, and chop the scallions and herbs. Cut away the flesh of the lemon and discard. Finely chop the peel. Mix the oil and lemon juice together in a small jar that can be shaken.
- Once the bulgur is done, let it cool slightly.
- Mix the vegetables, scallions, herbs, preserved lemon and bulgur in a large mixing bowl. Shake up the oil and lemon juice until emulsified. Pour lemon-oil mixture over the salad and stir to distribute.
- Salt and pepper to taste and serve warm or cold.