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Blueberry Pistachio Tabbouleh

Author: Joy the Baker Over Easy by Joy Wilson

Ingredients

  • Kosher salt
  • ¾ cup bulgur wheat
  • 1 garlic clove, minced
  • 3 scallions, thinly sliced
  • 1 English cucumber, or the equivalent thereof, seeded and chopped (I used 2 Kirby's because I like them better)
  • cup finely chopped mint leaves
  • ½ cup finely chopped flat-leaf parsley
  • ¼ cup olive oil
  • 1 tbs red wine vinegar
  • Zest and juice of 1 lemon
  • Fresh cracked black pepper, to taste
  • ½ tsp dried oregano
  • ¼ tsp ground cinnamon
  • 1 cup fresh blueberries
  • ½ cup shelled and coarsely chopped pistachios (I went with the roasted, salted kind)
  • ½ cup crumbled feta (the original recipe called this part optional? I don’t understand)

Instructions

  • Rinse and drain the bulgur in a colander. Bring 1 ¼ cups water to a boil in a small pot. Add a pinch of salt and the bulgur. Cover, then remove the pan from the heat. Let sit for 25 to 30 minutes, until the liquid has absorbed. I needed the full 30 minutes, but then again I live in a sweltering army blanket of humidity during summers, so that may have played in. Once the liquid is absorbed, remove the cover and stir in the garlic. Set aside to cool (you can speed this by transferring to a bowl and refrigerating).
  • Once the bulgur has cooled, transfer it to a large bowl. Add the scallions, cucumber, mint, and parsley. Toss well. Add the olive oil, lemon zest and juice, salt and pepper to taste, plus oregano and cinnamon. Toss gently to combine. Add the blueberries and pistachios, then taste for seasoning. Adjust as needed. Add the feta and toss very gently to combine. Refrigerate until cold, about 1 hour before serving. Leftovers are amazing!

Notes

Recipe is sourced from Joy the Baker Over Easy by Joy Wilson, who you know as Joy the Baker. I did not have tabbouleh as a child - I know, you’re shocked, shocked! to hear that it wasn’t a thing in white, upper-middle-class Dallas suburbs in the 1980’s. Reader, it wasn’t. But since discovering it in early adulthood, I’ve yet to meet a tabbouleh I didn’t love. This particular one is perfect for summer, with those sweet blueberries popping on the palate and contrasting so well with the cucumbers and herbs and salty feta chunks. Wilson calls the feta part optional, and I don’t totally understand the words she wrote? To each their own, I suppose, but feta is never optional for me. I think it’s a necessary component here, but that’s just my opinion. YMMV.