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Tomato and Corn Tabbouleh Salad

  • servings: 8

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Ingredients

  • 1 cup bulghur wheat
  • 3 cups boiling water
  • 6 ears corn
  • 1/2 cup extra-virgin olive oil
  • 2 teaspoons coarse salt, or to taste
  • 1/4 teaspoon freshly ground pepper, or to taste
  • 2 cloves garlic, or to taste, minced
  • Juice of 4 limes
  • 4 large ripe tomatoes, diced
  • 1/2 cup loosely packed fresh mint, finely chopped
  • 1/2 cup loosely packed fresh flat-leaf parsley, finely chopped
  • 1/4 cup fresh chives, cut in small pieces

Cook's Note

Chill 30 minutes before serving.

Directions

  1. Step 1

    In a bowl, cover bulghur with the boiling water. Let stand 45 minutes. Drain well; return to a bowl. Set aside.

  2. Step 2

    Place corn on cutting board, and, using a sharp knife, carefully cut kernels from cob, taking care that the corn does not roll as you work. Heat 2 tablespoons olive oil in a large saute pan over medium heat. Add one-third of the corn, season with salt and pepper, and cook, stirring, until corn is caramelized and golden, about 7 minutes. One minute before the corn is done, add one-third of the minced garlic, and mix with the corn. Transfer corn to a baking pan to cool. When corn is finished, deglaze pan with a little lime juice; stir, using a wooden spoon, to loosen any browned bits on the bottom of the pan. Add to corn. Repeat with remaining corn 2 more times. Set aside for corn to cool.

  3. Step 3

    Combine bulghur with remaining 2 tablespoons oil, tomatoes, remaining lime juice, mint, parsley, and chives. Add corn; mix well. Chill 30 minutes before serving. Adjust seasoning with salt and pepper.

Source
Martha Stewart Living, August

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Reviews (3)

  • ehguy11 27 Jul, 2009

    An excellent and very different tabbouleh recipe! Great for summer with all the local produce and herbs from my garden! I grilled the corn, then just did a quick saute with the garlic and corn. Be sure to put the bulgher in a fine-mesh sieve and press out the excess liquid first.

  • ehguy11 27 Jul, 2009

    An excellent and very different tabbouleh recipe! Great for summer with all the local produce and herbs from my garden! I grilled the corn, then just did a quick saute with the garlic and corn. Be sure to put the bulgher in a fine-mesh sieve and press out the excess liquid first.

  • Lorson 28 Jun, 2008

    Perfect for summer parties. This is a standby for me. Although it's an unusual dish filled with ingredients that middle American doesn't eat everyday, everyone from dieting moms to burley football dads literallytrack me down at picnics to tell me how much they really love it.