No-Cook Summer Tabbouleh with Fresh Basil
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No-Cook Summer Tabbouleh with Fresh Basil
Yield: 4 servings
- ¼
-
½
small red onion or shallot, finely chopped
- 2
-
½
teaspoon fine sea salt, plus more to taste
-
½
cup fine or medium bulgur
- 1
-
2
tablespoons fresh parsley leaves
-
1
cup toasted walnuts or almonds
- ¾
In a medium bowl, combine lemon juice, onion, garlic and salt. Let sit about 5 minutes to soften the onion.
Stir in the bulgur along with ¼ cup hot water. Cover and let stand about 15 minutes, or until the bulgur swells and is tender. Add a bit more water, if needed, if the bulgur is still chewy.
Pulse the basil, parsley, nuts and oil in a food processor until a paste forms. Season with salt and pepper. Add the paste to the bulgur and stir to blend.
Serve topped with grated sharp cheese such as feta and sliced, toasted pita bread.
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