Noms away! This whole-grain and fruit-laden salad makes an incredible lunch. Filling and delicious, your kids will look forward to lunchtime all morning. This is lightly spicy, and can easily be adjusted for a milder or zippier experience.
Traditional tabbouleh uses tomatoes instead of plums, and while we love that combination, swapping in sweet and tart plums is a brilliant idea. When they’re in season, their perfectly sweet flesh is a wonderful match for the mint and lemon used to flavor tabbouleh. Make a double batch and send it off for lunches all week long–your family will love the delicious variety.
Servings: 4 (191 G)
Prep Time: 10 min.
Cook Time: 15 min.
- 1 cup fine bulgur
- Boiling water
- 6 scallions, trimmed of root and tougher green ends, finely sliced
- 6 ripe plums, halved, pitted and coarsely chopped
- 1 fresno chile (or other hot red chile), seeded and finely chopped
- 8 mint sprigs, coarsely chopped
- 8 Italian parsley sprigs, coarsely chopped
- Juice of 1 lemon
- 2 Tbsp. olive oil, plus more for drizzling
- ⅛ tsp. Kosher salt
- Freshly ground black pepper
- Place bulgur in a bowl. Add boiling water until the bulgur is just covered, then set aside for 15 minutes.
- To a large bowl, add scallions, ripe plums, fresno chile, mint, parsley, lemon juice and 2 tablespoons olive oil. Season with a generous pinch of salt and several turns of black pepper.
- Fluff bulgur up with a fork. If you notice any water remaining at the bottom of the bowl, drain. Add bulgur to the bowl with the plum-herb mixture, crumbling up any large pieces. Gently toss to combine.