By The Spoonful


Winter Tabouli

Here is one of the recipes made at our Salads in the Winter?! class. Enjoy!

Tabouli is more of a summer salad using fresh produce and herbs out of the garden. This is my modified recipe for winter by reducing the amount of parsley and adding kale. Another winter swap is using leeks instead of green onions. Even though several of the other ingredients aren't 'winter produce,' in this day and age you can easily find these at the grocery store year round. Also try the original Tabouli recipe. Remember recipes can be made gluten-free when you swap out bulgur for quiona.

Winter Tabouli

By Katie

  • 1 cup bulgur
  • 2 cups water
  • 1 large cucumber
  • 2 tsp. salt
  • 3 cups kale, chiffonade
  • 1 cup parsley (optional)
  • 1/4 cup leeks or green onions, thinly sliced
  • 3 Roma tomatoes, seeded, chopped
  • 1 lemon, juiced
  • 1/3 cup extra virgin olive oil
  • Pepper, to taste

In a sauce pan bring water and bulgur to a boil. Cover and remove pan from heat. Let bulgur sit for 15 minutes. Fluff with a fork, set aside.

Peel cucumber and quarter them lengthwise, remove seeds. Slice cucumber into ¼-inch slices. Place in a small bowl and sprinkle with salt. Let stand for 30 minutes. Pour off liquid that has accumulated and pat dry.

Coarsely chop parsley and toss with kale, bulgur, cucumber, onion, tomatoes, lemon juice, olive oil and pepper. Chill until needed.

*Chiffonade- Chop into thin strips, ie shredding lettuce is chiffonading lettuce.

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