"Tabbouleh, the bright, herb-packed Levantine salad, is best known for its medley of parsley, mint, bulgur, tomatoes, and cucumber - all tied together with lemon and olive oil. But like all great classics, it lends itself to creative variation. This version keeps the spirit of the original - tangy, herby, and refreshing - while leaning into unexpected fall flavors. Instead of tomatoes and cucumbers, crisp green apple and celery step in, adding crunch and a subtle sweetness that play beautifully against the lemon and herbs."
"At its base is bulgur, a whole grain that feels hearty yet light. Best of all, it requires no stovetop cooking - just a quick soak in hot water until fluffy and tender. Toss everything together with fresh mint, parsley, lemon juice and a drizzle of good olive oil, and you'll have a grain-based salad that's both rooted in tradition and entirely its own."
Green Apple Tabbouleh blends bulgur with finely chopped green apple, celery, green onions, shelled edamame, dried currants, parsley, and mint. Bulgur is soaked in boiling salted water for 20 minutes until fully absorbed and fluffed, eliminating stovetop cooking. Lemon juice, olive oil, and salt dress the salad, balancing tartness and richness. The salad yields 6–8 servings and is served at room temperature, garnished with extra herbs. The combination delivers crunchy textures, herbaceous brightness, subtle sweetness from apple, and tart-sweet pops from currants, creating a fall-forward variation on the Levantine classic.
Read at The Mercury News
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