Turkey Tabbouleh Recipe
Ingredients
2/3 cup water
2/3 cup bulgur
3 cloves garlic, minced or crushed through a press
1/3 cup lemon juice
1/2. teaspoon salt
1/3 cup (packed) parsley sprigs
1/3 cup (packed) fresh dill sprigs or 1 1/2 teaspoons dried
4 medium scallions
1 medium cucumber
1 medium green bell pepper
1/2 pound cooked turkey, unsliced
6 plum tomatoes or 9 whole canned tomatoes, well drained
2 tablespoons olive or other vegetable oil
1 tablespoon grated lemon zest (optional; from about 2 lemons)
1 teaspoon pepper
Directions
1 In a medium saucepan, bring the water, bulgur, garlic, 3 tablespoons of the lemon juice and the salt to a boil over medium-high heat. Cover and remove the pan from the heat. Let sit until the bulgur is tender and all the water has been absorbed, about 15 minutes.
2 Meanwhile, in a food processor, mince the parsley and dill; remove and set aside. In the same processor work bowl, coarsely chop the scallions. Add the cucumber and pulse on and off to coarsely chop; remove and set aside. Add the bell pepper and coarsely chop.
3 Cut the turkey into 1/4-inch dice. Chop the tomatoes.
4 In a large bowl, combine the bulgur, parsley, dill, scallions, cucumber, bell pepper, turkey and tomatoes. Add the remaining lemon juice, the olive oil, lemon zest (if using) and pepper. Toss to combine.
2 Meanwhile, in a food processor, mince the parsley and dill; remove and set aside. In the same processor work bowl, coarsely chop the scallions. Add the cucumber and pulse on and off to coarsely chop; remove and set aside. Add the bell pepper and coarsely chop.
3 Cut the turkey into 1/4-inch dice. Chop the tomatoes.
4 In a large bowl, combine the bulgur, parsley, dill, scallions, cucumber, bell pepper, turkey and tomatoes. Add the remaining lemon juice, the olive oil, lemon zest (if using) and pepper. Toss to combine.
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