Recipe information
Yield
Serves 4 as a first course
Ingredients
1 cup bulgur
1 1/3 cups boiling-hot water
2 small red beets
1 Granny Smith apple
1 cup packed fresh basil leaves
1/4 cup extra-virgin olive oil
1 1/2 tablespoons fresh lemon juice
Preparation
Step 1
In a large bowl stir together bulgur and boiling-hot water. Let mixture stand, covered, 30 minutes.
Step 2
While bulgur is standing, trim beets (reserve greens for another use) and peel. Using a mandoline or very sharp knife separately cut beets and apple into 1/8-inch-thick slices. Separately cut beet and apple slices into 1-inch-long julienne strips. In a blender or food processor puree basil with oil, lemon juice, and salt and pepper to taste until smooth.
Step 3
Fluff bulgur with a fork. Add beets, apple, and about 1/4 cup dressing, tossing to combine.
Step 4
Serve tabbouleh with remaining dressing on the side.
