Spicy Carrot Tabbouleh

The traditional Lebanese herb and grain salad gets a spicy kick from thinly sliced chiles and a punch of color from tons of shredded carrots. It’s a hot and cool way to get all your nutrients.

Casey Barber

Spicy Carrot Tabbouleh

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    1/2 cup dried bulgur wheat 1 1/2 packed cups cups parsley, leaves and small stems only
    6 medium carrots 1/4 cup fresh lemon juice
    1 medium cucumber 3 tablespoons olive oil
    2 large scallions 1 teaspoon kosher salt
    2 habanero, Thai, finger, Serrano, or other chiles of your choice. minced 2 tablespoons minced mint


    Prep: 30 min Total:
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    • 1

      In a medium stockpot, bring 1 cup water to a boil and add the bulgur. Simmer, stirring occasionally, until the bulgur is fluffy and tender, about 15 minutes.

    • 2

      While the bulgur cooks, peel the carrots and shred with the grating disc of a food processor or the coarse side of a box grater. Peel and dice the cucumber, and finely chop the scallions and chiles. Mince the parsley.

    • 3

      Stir the bulgur together with the chopped vegetables, chiles, parsley, lemon juice, olive oil, and kosher salt in a large bowl.

    • 4

      Refrigerate overnight if possible to meld the flavors. Immediately before serving, stir in the mint.

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