Tabbouleh for Every Season

Składniki

1 cups (340 g) uncooked fine bulgur (see Note)

3 cups (720 ml) boiling water

1 caps (60 g) roughly chopped fresh flat-leaf parsley leaves tablespoon finely grated orange zest

Juice of ¼ small orange

Splash of red wine vinegar

Kosher salt and freshly ground black pepper

Dried chile flakes

2 cups (300 g) diced roasted winter squash

½ cup (85 g) diced celery

½ cup (30 g) lightly packed tender celery leaves

3 tablespoons lightly packed

1-inch (2.5 cm) chive pieces

½ cup (70 g) Toasted Pumpkin

Seeds (page 306; optional)

Extra-virgin olive oil

Wskazówki

Put the bulgur in a large heatproof bowl and cover with the boiling water. Soak for about 15 minutes, then drain well, pressing on the bulgur to squeeze out as much water as possible.

Put the drained bulgur and parsley in a large serving bowl and season lightly with the orange zest, orange juice, vinegar, ½ teaspoon salt, several twists of black pepper, and a pinch of chile flakes. Toss, taste, and adjust the seasoning, knowing you'll season a bit more after you add the other ingredients.

Add the roasted squash, celery, celery leaves, chives, and toasted pumpkin seeds, if using. Toss again and dial in the final flavoring with more orange juice, vinegar, salt, black pepper, or chile flakes. Finish with a generous drizzle of olive oil and a final toss. Serve within an hour.

Notatki

Note: You can use any coarseness level of bulgur, but medium and coarse will require longer soaking.

Think of the traditional Middle Eastern dish, which uses bulgur, as a jumping-off point for a whole range of fresh, wholesome grain salads that you'll customize depending on what's in your pantry and what's fresh at the market. This is my favorite combination for cooler fall and winter days. I'll often use freekeh, farro, wheat berries, or quinoa instead of bulgur, keeping in mind the most essential aspect of this dish, which is the ratio of grain to parsley. I like equal amounts, which means a lot of parsley-so much healthy chlorophyll (the green stuff)!

—Serves 4

Summer Tabbouleh: Instead of winter squash and celery, use diced tomatoes, cucumbers, and bell peppers. Instead of parsley and chives, use a mix of some or all of these: basil, mint, hyssop, cilantro, dill, or shiso. A sliced habanero would add wonderful tropical flavor and plenty of heat. A bonus ingredient could be diced grilled and cooled onion or even grilled eggplant.

Spring Tabbouleh: Instead of winter squash and celery, use thinly sliced scallions, raw English peas, and sliced sugar snap peas. Instead of celery leaves, use fresh mint leaves. Instead of orange juice, vinegar, and orange zest, season with lemon juice and zest.