Crispy Bulgur Tabbouleh
My take on the crispy rice salad trend. I used @ooliveoilandvinegar Organic California EVOO as one of the main ingredients to create this, and it’s a must-try.
Ingredients
Directions
- 1
Add bulgur, water, a sprinkle of salt, and 1 tbsp of oil to a pot, bring to a boil, reduce to a simmer, cook for 15-20 minutes, until water is absorbed. Let cool.
- 2
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. On it, mix bulgur with 3 tbsp of olive oil, Aleppo pepper, and a sprinkle of salt. Bake for about 40 minutes, tossing halfway through, until the bulgur is nice and crispy.
- 3
Whisk together the lemon juice, olive oil, and red pepper paste, along with a pinch of salt, until it’s well combined. In a large bowl, toss your parsley, cucumbers, and tomatoes, along with most of your crispy bulgur (I like to save some for garnishing), your dressing, and salt to taste.
