Unusual recipes

Tabbouleh with Fennel and Tomatoes

Tabbouleh with Fennel and Tomatoes


  • 1 small garlic clove, finely grated
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup fresh lemon juice
  • Freshly ground black pepper
  • 1/2 English hothouse cucumber, chopped
  • 1/2 large fennel bulb, chopped
  • 4 scallions, thinly sliced
  • 1 1/2 cups small cherry tomatoes (such as Sun Gold), halved
  • 1 cup finely chopped fresh mint
  • 3/4 cup finely chopped fresh flat-leaf parsley
  • 1/2 cup finely chopped fresh dill

Recipe Preparation

  • Cook bulgur in a large pot of boiling salted water, stirring occasionally, until al dente, 10–15 minutes. Drain well, transfer to a large bowl, and let cool completely.

  • Meanwhile, whisk garlic, oil, and lemon juice in a small bowl; season vinaigrette with salt and pepper.

  • Add cucumber, fennel, scallions, tomatoes, mint, parsley, dill, and vinaigrette to bulgur and toss to combine; season with salt and pepper.

  • DO AHEAD: Tabbouleh can be made 6 hours ahead. Cover and chill.

Reviews Section

Watch the video: Tabbouleh. Simple and Healthy Vegetarian Dish (December 2021).