Plum Tabbouleh - 3 Guiding Stars
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Three Guiding Stars icon Three Guiding Stars indicate the best nutritional value.

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

  1. Place bulgur in a bowl. Add boiling water until the bulgur is just covered, then set aside for 15 minutes.
  2. 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.
  3. 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.
Recipe by Guiding Stars at https://guidingstars.com/recipes/plum-tabbouleh/
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