Recipe: Plum Tabbouleh

via Kitchen Konfidence

serves 4


  • 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 Serrano chile (or other hot chile), seeded and finely chopped

  • 8 bushy mint sprigs, coarsely chopped

  • 8 bushy Italian parsley sprigs, coarsely chopped

  • Juice of 1 lemon

  • 2 tablespoons olive oil, plus more for drizzling

  • Kosher salt

  • Freshly ground black pepper


  1. Place bulgar 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 bulgar 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. Add additional olive oil, kosher salt and black pepper to taste.