Spring “Tabbouleh” – Bulgur Salad with Lemon, Radishes and Snap Peas

Try this salad on for spring: Bulgur Salad with Lemon, Radishes and Snap Peas is packed with fresh herbs and greens, studded with radishes and sugar snap peas. It’s a refreshing version of tabbouleh, milder in flavor and bursting with seasonal vegetables.

What is tabbouleh? An addictively delicious Middle Eastern salad featuring bulgur wheat, steeped in water or stock, then tossed with an abundance of fresh parsley, mint, lemon and seasoning.  Its name translates to “little spicy” which is probably the tipping point for those of us who can’t get enough of this healthy salad.

As a concept I love playing with variations of tabbouleh. This recipe is inspired by the spring vegetables I purchased at the farmers’ market today. Kale flowers, radishes, sugar snap peas and red spring onions are tumbled with bulgur infused with lemon and olive oil. The spicing is gentle, in deference to the mild sweetness of the vegetables, without ignoring the “little spicy” contingent. Delicious and satisfying, enjoy this as a healthy salad, side dish or light main course.  I served it with pita bread and hummus for an easy vegetarian dinner.

Spring “Tabbouleh” – Bulgur Salad with Lemon, Radishes and Snap Peas

The bulgur should be tender but firm when cooked. The kale flowers are optional yet lovely as a bright garnish. Serves 4.

1 cup bulgur
1 1/4 cups water
Salt
1/4 cup olive oil
Juice and zest of 1 lemon
2 spring onions, thinly sliced
1 small garlic clove, minced
1/4 pound sliced sugar snap peas, cut on the diagonal, about 1 cup
1/4 pound sliced radishes, cut in slivers, about 1 cup
1 cup baby arugula leaves
1/2 cup chopped Italian parsley leaves
1/4 cup chopped mint leaves
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne
1/2 cup crumbled feta cheese, or to taste

Combine bulgur, water and 1 teaspoon salt in a medium saucepan. Bring to a boil; remove from heat.  Cover and let sit until the bulgur absorbs all of the liquid, about 20 minutes. Uncover and add 1/4 cup olive oil and lemon juice, fluffing the bulgur with a fork. Cool to room temperature. Add 1 teaspoon salt and all the remaining ingredients, gently tossing to combine. Taste for seasoning. Serve on a bed of greens or in pita pockets.

10 responses to “Spring “Tabbouleh” – Bulgur Salad with Lemon, Radishes and Snap Peas

  1. “addictive” is the adjective for this stuff. If I don’t have bulgur I use wholewheat couscous. Can’t wait to add the snap peas and radishes.

  2. I just live the spring-themed additions to this tabbouleh. I would never think of adding anything but parsley! Thanks for sharing!

  3. This looks great!! I got stuck in a traditional tabbouleh rut, and this looks AMAZING!! Can’t wait to hit the market with this new inspiration and see what I can do – Thanks for the inspiration!

  4. Looks very springy. I have some bulgur wheat leftover from making kibbeh that I need to use. This sounds perfect for taking to work for lunch.

  5. Chez Suzanne

    When I lived in Boston many years ago, I lived on the edge of a Lebanese neighborhood with fabulous restaurants. One of my closest friends at that time was half Lebanese and she took me to all her favorites and ordered all the food. That’s when I fell in love with tabbouleh. I love your rendition of it and will definitely try it since I just picked up some bulgur a few days ago. Thanks!!

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