Recipes

Mint Pesto Tabbouleh
  • Ingredients
  • 1-1/2 cups No. 2 dry bulgur or cracked wheat
  • 3 tablespoons Basil Mint Pesto (page 18)
  • juice of 2 lemons
  • 3 tablespoons olive oil
  • 2 teaspoons whole-grain mustard
  • 1/2 bunch fresh parsley leaves
  • 1 tablespoon vinegar
  • 5 scallions, chopped including some green
  • 3 tablespoons crumbled feta cheese
  • 1 cup diced peeled cucumber
  • 1 cup diced ripe tomato
  • romaine lettuce leaves
  • fresh mint leaves for garnish
Directions
  1. Place bulgur in a large mixing bowl and add 2 quarts of water
  2. Let stand for about 2 hours. Meanwhile, wash parsley in cold water, then wash in a mixture of cold water and the vinegar
  3. Drain dry on paper towels, then chop
  4. You should have about 1/2 cup chopped parsley
  5. Whisk together the pesto, lemon juice, olive oil, mustard, and parsley. Thoroughly drain the bulgur in a colander lined with cheesecloth
  6. Then squeeze with your hands to extract as much water as possible
  7. Place the bulgar into a ceramic mixing bowl
  8. Add the dressing, scal- lions, feta cheese, cucumber, and tomato
  9. Mix thoroughly and refrigerate for 1 hour or more. To serve, arrange romaine leaves on plates and spoon the tabbouleh onto each
  10. Garnish with minced fresh mint if desired
  11. Serves 4 to 6.


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