Green Garlic Tabbouleh

Name: Green Garlic Tabbouleh
Total time: 30 min
Yield: 8 servings
Cuisine: middle eastern
Ingredients: 3/4 teaspoon fine sea salt, more for the bulgur cooking water; 1 cup medium bulgur; 2 tablespoons lemon juice, more as needed; 1/4 teaspoon ground cumin; 1/4 teaspoon black pepper; Pinch allspice; 1/2 cup extra-virgin olive oil, more for serving; 2 1/2 cups coarsely chopped Italian parsley leaves; 1 1/4 cups finely chopped green garlic, tender stems and tops only (save the bulbs for another use); 1/2 cup chopped fresh mint; 1 cup diced tomato; 1 cup diced cucumber; 1 bunch thinly sliced scallions (1/2 cup)

By Melissa Clark

Total Time: 30 minutes
Rating: 5(191)
Comments: Read comments

This heady version of classic tabbouleh salad is for garlic lovers only. Instead of the salad relying solely on parsley, the green garlic stems add intensity and pungency to the mix, while a touch of mint adds freshness. You can tone down the garlic flavor by increasing the parsley-to-green-garlic ratio if you like, or vice versa. And if you can’t get young green garlic with floppy, soft green stems, use scallions or ramp greens instead. Garlic chives will also work. This is best made in late spring when green garlic is just coming into season; it will be at its most tender and mildest then.

Featured in: Green Garlic Gives Tabbouleh a Punch of Spring

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Ingredients

Yield:8 servings

¾teaspoon fine sea salt, more for the bulgur cooking water
1cup medium bulgur
2tablespoons lemon juice, more as needed
¼teaspoon ground cumin
¼teaspoon black pepper
Pinch allspice
½cup extra-virgin olive oil, more for serving
2½cups coarsely chopped Italian parsley leaves
1¼cups finely chopped green garlic, tender stems and tops only (save the bulbs for another use)
½cup chopped fresh mint
1cup diced tomato
1cup diced cucumber
1bunch thinly sliced scallions (½ cup)

Ingredient Substitution Guide

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Preparation

Step 1
In a medium pot, bring 2 cups well-salted water to a boil. Add bulgur; cover and reduce heat to low, and cook until tender, 8 to 12 minutes. Drain in a colander and rinse well under cool water. Drain completely and transfer to a large bowl.
Step 2
In a smaller bowl, whisk together lemon juice, salt, cumin, pepper and allspice; whisk in oil. Pour dressing over bulgur and toss well. Toss in parsley, green garlic, mint, tomato, cucumber and scallions. Taste and adjust seasoning if necessary. Drizzle with more oil just before serving.

Ratings

5 out of 5

191 user ratings

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Comments

Judy R7 years ago

I make tabbouleh quite frequently, but I usually use farro or quinoa instead of the traditional bulgur. I especially like farro, which has a nice slightly chewy texture and a milder flavor than bulgur. I do like the idea of using the garlic greens instead of bulb garlic and will give it a try. Thanks for the suggestion, Melissa.

NT7 years ago

Could you substitute garlic chives for the green garlic? Thanks, NT

Britta7 years ago

Funny to see reactions that ramps are some kind of "fancy NYC" ingredient. In the Appalachian region of North Carolina, where the plant grows in the wild, the town of Waynesville has had a ramp festival for more than 80 years!

An unrelated comment, instead of cooking bulgur on the stove, you can free up a burner - boil water in an electric kettle, pour it over the bulgur+salt in a heatproof bowl. Cover with a lid or towel, and 20 min later you have perfectly cooked bulgur!!

Anthony4 years ago

Instead of bulgur, I used wheat berries precooked ala Mark Bittman (How Cook Everything) and it was great.

Louise7 years ago

Not necessary to boil....for 30 years I have used 1 cup cold water to 1 cup bulgur...Let stand 15 minutes...add remaining ingredients. I consider this a salad. It is a family favorite and often requested but I use cinnamon rather than cumin.

brushjl7 years ago

this was a big hit with my "light lunch" tennis ladies. it was super tasty, super crispy and takes great advantage of local fresh vegetables. LOVED the green garlic, though it was hard to find.

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