GREEN GARLIC TABBOULEH

Green Garlic Tabbouleh image

This heady version of classic tabbouleh salad is for garlic lovers only. Instead of the salad relying solely on parsley, the green garlic stems add intensity and pungency to the mix, while a touch of mint adds freshness. You can tone down the garlic flavor by increasing the parsley-to-green-garlic ratio if you like, or vice versa. And if you can't get young green garlic with floppy, soft green stems, use scallions or ramp greens instead. Garlic chives will also work. This is best made in late spring when green garlic is just coming into season; it will be at its most tender and mildest then.

Provided by Melissa Clark

Categories quick, weekday, salads and dressings, side dish

Time 30m

Yield 8 servings

Number Of Ingredients 13

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Ingredients

3/4 teaspoon fine sea salt, more for the bulgur cooking water
1 cup medium bulgur
2 tablespoons lemon juice, more as needed
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
Pinch allspice
1/2 cup extra-virgin olive oil, more for serving
2 1/2 cups coarsely chopped Italian parsley leaves
1 1/4 cups finely chopped green garlic, tender stems and tops only (save the bulbs for another use)
1/2 cup chopped fresh mint
1 cup diced tomato
1 cup diced cucumber
1 bunch thinly sliced scallions (1/2 cup)

Steps:

In a medium pot, bring 2 cups well-salted water to a boil. Add bulgur; cover and reduce heat to low, and cook until tender, 8 to 12 minutes. Drain in a colander and rinse well under cool water. Drain completely and transfer to a large bowl.
In a smaller bowl, whisk together lemon juice, salt, cumin, pepper and allspice; whisk in oil. Pour dressing over bulgur and toss well. Toss in parsley, green garlic, mint, tomato, cucumber and scallions. Taste and adjust seasoning if necessary. Drizzle with more oil just before serving.

Nutrition Facts : @context http, Calories 230, UnsaturatedFat 12 grams, Carbohydrate 24 grams, Fat 14 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 273 milligrams, Sugar 2 grams