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Spicy Coriander Tabouli
Enjoy this variation of regular ol' tabouli- we think it's even better than the original

Ingredients:
3/4 cup fine bulgur
1 teaspoon whole coriander seeds
1/2 teaspoon each whole cumin and fennel seeds
10 whole allspice berries
3/4 cup minced red onion
1 teaspoon salt, or more to taste
1 cup finely diced seedless cucumber
1 cup finely diced seeded tomato
3/4 cup each minced fresh coriander and fresh flat-leaf parsley
1/2 cup fresh mint leaves
1/2 cup finely chopped scallion
1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
cayenne pepper to taste

Directions:
1. Wash the bulgur in several changes of cold water, pouring it back and forth between a large bowl and a very fine sieve, until the water is clear. Drain the bulgur in the fine sieve. Return bulgur to the bowl, cover it with 1 inch of cold water, and let it soak for 1 hour.
2. While the bulgur is soaking, toast the coriander seeds, cumin seeds, and fennel seeds in a small skillet over moderate heat until very fragrant, 1 to 2 minutes. Let the seeds cool completely and then grind them in with the allspice berries in a spice grinder or pound to a powder in a mortar and pestle.
3. Stir together the red onion, ground spices, and salt in a large bowl and let stand while the bulgur is soaking, at least 30 minutes.
4. Drain the bulgur in the sieve, pressing hard to extract as much water as possible. Add the bulgur to the onion mixture with the cucumber, tomato, herbs, scallion, lemon juice, olive oil, and cayenne pepper; toss the salad well. Taste and adjust seasonings, adding more salt if necessary. This salad is best if served immediately.

Enjoy this variation of regular ol' tabouli -- we think it's even better than the original. We've added lots of fresh coriander to the usual parsley and mint, as well as toasted coriander seed and other spices to give the salad more flavor and interest. Letting the spices cool completely before grinding them retains more of their volatile oils and their taste. Serves 6