This is a great dish to make over and over throughout the CSA Season. Although we’re making it in July, Springtime Tabouli uses one of our earlier crops in place of the cucumber and tomato. Feel free to use the same recipe with tomato and cucumber when they’re available. This dish is so easy and will make a great dinner on a hot night. This salad keeps well in the refrigerator. Start by steeping the bulgar in mint tea if you have it, or hot water if you don’t. For a gluten free version, use one cup cooked quinoa.
While the bulgar is steeping chop the kohlrabi, scallions and herbs. Juice the lemons, it took 2 lemons for me to get 1/3 cup. The bulgar will take 30 minutes and can also be done ahead of time and stored in the refrigerator. When the bulgar is ready add the kohlrabi, mint, parsley, and scallions and mix to combine.
Add the lemon and olive oil, then salt + pepper. Taste and adjust seasoning if necessary. Serve at once or chill until serving.
4 to 5 servings
2 cups water
1 cup medium bulgur
2 mint tea bags (optional)
2 cups finely chopped fresh parsley
1 cup mint finely chopped
1-2 cups kohlrabi, peeled and chopped into ¼ inch cubes
2 cups scallions finely chopped
½ teaspoon allspice (optional)
½ teaspoon salt
ground black pepper to taste
1/3 cup of extra virgin olive oil
1/3 cup fresh lemon juice
Bring water to a boil and add mint tea bags, let steep for a few minutes then remove tea bags and bring tea back to boiling. In a large bowl, poor the boiling tea over the bulgur. If not using tea bags, simply pour hot water over bulgar. Cover bowl with a plate and let stand for 30 minutes. Drain and lightly press out excess liquid and then add remaining ingredients. Serve at room temperature.
In late summer chopped fresh tomatoes can be added, and cucumbers can substitute for the kohlrabi.