Pesto Tabbouleh
serves 6-8
Tabbouleh is a traditional meze, usually made with bulgur and parsley. Here, basil gives the whole thing a vaguely pesto-ish feel. Serve it with anything as a side or use it as a stuffing, as I did in this salmon stuffed with bulgur.
This recipe is part of Andrew Schloss's Sunday Dinners.
2 cups bulgur
2 cups water
4 cups basil leaves
4 cloves garlic
1/2 cup olive oil
2 roasted peppers, stemmed, seeded and diced
prep: 20 minutes
total: 30 minutes
large bowl
food processor
1. Combine the bulgur and water in a large bowl. Set aside until all the water has been absorbed, about 30 minutes.
2. Meanwhile, finely chop the basil leaves and the garlic in a food processor. Add 6 tablespoons of the olive oil and process until the mixture forms a loose paste.
3. When the bulgur is ready, stir in 1/2 cup of the basil mixture, the remaining 2 tablespoons of olive oil, the roasted peppers, and salt and pepper to taste. Stir to combine. Add leftover basil-garlic to taste, or save for another use.
