Island tabbouleh salad

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PREP TIME

20 min

Makes

8 to 10 servings

* PLUS Cooking time: 5 minutes, Standing Time: 15 minutes

Ingredients

  • 1 1/2 cups medium-grain bulgur
  • 2 tbsp grated fresh ginger , or 3 tbsp finely chopped fresh ginger
  • 1/2 tsp salt
  • 284-mL can undiluted chicken broth , or 1 1/2 cups chicken bouillon
  • 2 jalapenos
  • 1 English cucumber
  • 2 large ripe tomatoes
  • 2 firm but ripe mangoes , or 3 large ripe peaches
  • 4 green onions
  • 2 tbsp freshly squeezed lime juice
  • 2 tbsp olive oil
  • 1 tbsp fish sauce
  • 1/2 cup finely chopped fresh mint leaves
  • 1/2 cup finely chopped fresh basil leaves
  • 1/2 cup finely chopped fresh cilantro leaves , or 3/4 cup each finely chopped mint and cilantro leaves
  • 1/4 cup unsweetened flaked coconut , preferably toasted (optional)
  • generous pinch salt , optional
  • generous pinch freshly ground black pepper , optional

Instructions

  • Place bulgur in a large heatproof bowl with ginger and salt. Place broth or bouillon in a small saucepan. If using a can of undiluted chicken broth, add 1/4 cup (50 mL) water. Bring to a boil, uncovered and stirring occasionally. Pour boiling broth over bulgur. Stir to evenly distribute. Cover and let bulgur stand until liquid is absorbed, from 15 to 20 minutes. Fluff with a fork and set aside, uncovered, to cool.
  • Meanwhile, seed and finely mince jalapeños. Cut cucumber in half lengthwise. Using a spoon, scoop out seeds and discard. Chop into 1/2-inch (1-cm) pieces. Cut tomatoes in half. Squeeze out seeds and juice and discard. Chop tomato pulp into similar-size pieces as cucumber. Peel mangoes and slice pulp from stones in large pieces. Cut mango pieces into thin strips. If using peaches, peel, then slice in half. Discard pits, then slice halves into thin strips. Thinly slice green onions diagonally.
  • When bulgur is softened, stir in jalapeños, cucumber, tomatoes, mangoes or peaches and green onions. In a small bowl, stir lime juice with olive oil and fish sauce, if using. Taste and add more lime juice, if needed. Pour over salad and mix well. Stir in herbs and coconut flakes, if using. Taste and add salt and pepper, if needed.

Nutrition (per serving)

  • Calories
  • 162,
  • Protein
  • 5.1 g,
  • Carbohydrates
  • 27.4 g,
  • Fat
  • 5 g,
  • Fibre
  • 4.4 g,
  • Sodium
  • 315 mg.

Fast, simple and stylish, this is the ideal salad for a large gathering. Bulgur wheat, the base of tabbouleh, doesn’t require lengthy cooking. We’ve blended flavourful elements from traditional Middle Eastern and Thai cuisines in this dish.

Make ahead

Prepare up to point of adding herbs and coconut flakes. Cover and refrigerate overnight. Just before serving, stir in herbs. Sprinkle coconut flakes overtop, if using. Sprinkle with salt and pepper, if needed.