Dill Tabbouleh
Cooked bulgur, fresh veggies, and citrus juice make up this fresh, light salad.
Photography by Jessica Antola
Recipe by Mike Solomonov
Start to Finish: 45 minutes | Servings: 8 |
Ingredients
1 cup fine bulgur
Kosher salt
2 large bunches fresh dill, chopped (about 4 cups)
1 red onion, finely chopped (about 2 cups)
1/4 cup fresh lemon juice (from about 1 lemon), plus more to taste
1/4 cup olive oil, plus more to taste
Preparation
In a small saucepan, bring 2 cups water to a simmer. In a large bowl, add the bulgur and a pinch of kosher salt. Stir the hot water into the bulgur. Cover tightly and let stand until the bulgur softens, about 30 minutes. Mix in the dill, onion, 1/4 cup lemon juice, 1/4 cup oil, and 2 tsp. salt. Add more lemon juice, oil, and salt to taste.
