Every Wednesday, I’m featuring one of my favorite recipes from How to Cook Everything Fast. If you cook it, too, I want to see it—tag it on social media with #HTCEFast. And enjoy!
Tabbouleh is a classic Middle Eastern salad of bulgur, tomatoes, herbs, lemon, and olive oil. If you pulse raw broccoli in the food processor, you wind up with crunchy bits that make a fine addition. Charring the tomatoes and lemon is gilding the lily, but you do it while the bulgur cooks, and it only takes a little extra work.
1 pint cherry tomatoes
1 cup bulgur
4 tablespoons olive oil
1 small head broccoli (about 1 pound)
1 bunch fresh mint
1 bunch fresh parsley
1 garlic clove