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Plum Tabbouleh
Traditional tabbouleh uses tomatoes instead of plums, and while we love that combination, swapping in sweet and tart plums is a brilliant idea. When they're in season, their perfectly sweet flesh is a wonderful match for the mint and lemon used to flavor tabbouleh. Make a double batch and send it off for lunches all week long--your family will love the delicious variety.
1 c. fine bulgur
Boiling water
6 scallions, trimmed of root and tougher green ends, finely sliced
6 ripe plums, halved, pitted and coarsely chopped
1 fresno chile (or other hot red chile), seeded and finely chopped
8 mint sprigs, coarsely chopped
8 Italian parsley sprigs, coarsely chopped
Juice of 1 lemon
2 T. olive oil, plus more for drizzling
1/8 t. Kosher salt
Freshly ground black pepper
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Plum Tabbouleh

Plum Tabbouleh

Plum Tabbouleh
Three Stars Guiding Stars
  • Servings:4 (187 g)
  • Prep Time:10 minutes
  • Cook Time:15 minutes
1. Place bulgur in a bowl. Add boiling water until the bulgur is just covered, then set aside for 15 minutes.
2. To a large bowl, add scallions, ripe plums, fresno chile, mint, parsley, lemon juice and 2 tablespoons olive oil. Season with a generous pinch of salt and several turns of black pepper.
3. Fluff bulgar up with a fork. If you notice any water remaining at the bottom of the bowl, drain. Add bulgur to the bowl with the plum-herb mixture, crumbling up any large pieces. Gently toss to combine.