Plum Tabbouleh

Plum Tabbouleh - 3 Guiding Stars

Active Time

10 min.

Total Time

15 min.

Servings

4 (191 g)

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.

Ingredients

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

Directions

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.

Nutritional analysis per serving: Calories 240; Total Fat 7.5g (10% Daily Value); Saturated Fat 1g (5% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 85mg (4% DV); Total Carbohydrate 42g (15% DV); Dietary Fiber 7g (25% DV); Total Sugars 11g; Includes 0g Added Sugars (0% DV); Protein 6g; Vitamin D 0% DV; Calcium 4% DV; Iron 10% DV; Potassium 10% DV; Vitamin K 80% DV; Manganese 50% DV; Vitamin C 40% DV.