Ingrédients pour Tabbouleh A La Paula Wolfert
- Bulgar Wheat
- 1/2 cup finely chopped scallions
- Fresh Mint Leaves
- Fresh Sorrel Leaf
- Flat Leaf Parsley
- 1 medium cucumber, peeled, seeded, and diced
- Fresh Ground Black Pepper
- Cayenne Pepper
- Allspice
- Cinnamon
- Nutmeg
- Extra Virgin Olive Oil
- Fresh Lemon Juice
- Salt to taste
- 1 1/2 cups chopped tomatoes
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Tabbouleh A La Paula Wolfert? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Tabbouleh A La Paula Wolfert
- Pick over 1 cup of fine bulgur wheat and place in a fine-mesh sieve.
- Rinse thoroughly under cold running water to remove any dust. Place in a bowl and cover with cold water; let soak for at least 30 minutes, or preferably overnight.
- While the bulgur soaks, finely chop 2 cups of fresh parsley, 1 cup of fresh mint, 1/2 cup finely chopped scallions, and 1 medium cucumber, peeled, seeded, and diced.
- In a large bowl, combine the chopped herbs, scallions, and cucumber. Add 1 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/4 teaspoon cayenne pepper (optional), 1/2 cup extra virgin olive oil, and the juice of 2 large lemons.
- Drain the soaked bulgur in a fine-mesh sieve and squeeze out excess water by hand. Add it immediately to the herb mixture.
- Stir gently to combine. Season generously with salt, to taste. Cover and refrigerate for at least 4 hours, or preferably overnight to allow the flavors to meld.
- Before serving, gently stir in 1 1/2 cups of chopped tomatoes and add more salt, if needed.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
11g
Fat
5g
Carbs
3g