Tabbouleh with Spring Herbs

Bulgur is never boring when mixed with vinaigrette and lots of fresh spring produce. Try sprinkling it with crumbled feta for a healthy and delicious lunch or light vegetarian dinner, or serve it as a side dish with your favorite main course for an inspired dinner.

 

Tabbouleh with Spring Herbs

 

1 cup (6 oz./185 g) quick-cooking whole-grain bulgur

2 Tbs. sherry vinegar

1 1/2 Tbs. honey

Kosher salt and freshly ground pepper

1⁄4 cup (2 fl. oz./60 ml) extra-virgin olive oil

1 fennel bulb, chopped (about 1 1⁄2 cups/7 1/2 oz/235 g)

3 green onions, thinly sliced

1/4 cup (1/3 oz./10 g) chopped fresh flat-leaf parsley leaves

1/4 cup (1/2 oz./15 g) chopped fresh sorrel leaves

 

Place the bulgur in a large heatproof bowl. Pour 1 cup (8 fl. oz./250 ml) boiling water over the bulgur and let stand for 1 hour. The bulgur will absorb the water.

 

In a small bowl, whisk together the vinegar, honey and 1⁄2 tsp. salt until the honey and salt dissolve. Whisk in the olive oil.

 

Pour the oil mixture over the bulgur. Add the fennel, green onions, parsley and sorrel and toss well. Season with pepper, then taste and adjust the seasoning with salt and pepper and serve. Serves 4 to 6.

 

 

Find more recipes inspired by fruits, vegetables or herbs grown in your own

garden in Williams-Sonoma Kitchen Garden Cookbook, by Jeanne Kelley.