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Roasted Tabbouleh

  • prep: 15 mins
    total time: 1 hour
  • servings: 4
Photography: Anson Smart

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Ingredients

  • 3 pints cherry or grape tomatoes
  • 1/4 cup extra-virgin olive oil, divided
  • Salt and pepper
  • 1 cup coarse bulgur
  • 1 medium red onion, cut crosswise into thin slices
  • 1 can (15.5 ounces) chickpeas, rinsed and drained
  • 2 bunches parsley, roughly chopped (1 1/2 to 2 cups)
  • Lemon juice, plus wedges for serving

Directions

  1. Step 1

    Preheat oven to 450 degrees with racks in middle and lower thirds. On a rimmed baking sheet, toss tomatoes with 5 teaspoons olive oil, season with salt and pepper, and roast on bottom rack of oven until soft and skins have blistered and burst, about 30 minutes. On a separate, small baking sheet, spread bulgur in an even layer and toast on top rack of oven until fragrant and deep golden, stirring halfway through, 15 minutes. Transfer bulgur to a large bowl.

  2. Step 2

    Add onion to the tomatoes, stir to combine, and season with salt and pepper. Roast until onion is soft and golden, flipping halfway through, about 15 minutes.

  3. Step 3

    Meanwhile, cook bulgur according to package instructions. Transfer to the large bowl, season with salt and pepper, stir in chickpeas; let cool if still warm. Stir in parsley, tomatoes, onions, 1 tablespoon olive oil, and lemon juice to taste and transfer to serving platter. Serve warm or at room temperature with lemon wedges.

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Reviews (7)

  • 3 Jul, 2013

    My favourite summer salad - wonderful flavour from roasting the veggies and the grain.

  • 7 May, 2013

    these videos have been amazing, really broadened my range of recipes. I am officially a Sara fan her tips are super useful. keep these videos coming

  • 29 Apr, 2013

    I've made this recipe twice in the past month and EVERYone that has had it has enjoyed it. It's so quick, so easy to make and I NEVER feel the need to substitute anything, although I like using baby heirloom tomatoes just because the colors are so beautiful and I do think that cilantro would be a wonderful substitute for the parsley, and. Thank you so much for this wonderful family dinner side dish and party pleaser recipe!

  • 24 Apr, 2013

    Just reviewing your Roasted Tabbouleh recipe, I was wondering if this salad can be made the day before you want to serve it?

  • 8 Apr, 2013

    I had this salad many years ago. Loved it, the lady that made it died and I have been looking for it for years. This is a wonderful salad. Great for picnics.

    Love It. Thanks for finding this for me.

  • 8 Apr, 2013

    I will definitely try this recipe, great idea about roasting the bulgur...but and I know that Sarah is not going to like this... I don't like parsley...I know, I know... do you think I could try this with cilantro???? please don't be mad!!!!
    thank you
    Natalia

  • 8 Apr, 2013

    If you add chopped mint it will be delicious ;)