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HERBY SINGED-TOMATO TABOULIWhat makes this tabouli special is the singed tomatoes—they add a juicy dimension and a hint of char to this otherwise supremely fresh assembly of very-good-for-you ingredients. The key to great tabouli is loads of fresh herbs. If you have a giant bunch of parsley or mint, add more than called for here! I love the crunch and roasted taste the sunflower seeds add to this classic Middle Eastern dish. You can also make this with quinoa instead of bulgur for a gluten-free version. Increase the amount of water to 1 cup and cook the quinoa for an extra 10 minutes, stirring midway through cooking.

  • Yield: 4 Servings


  • 3 plum tomatoes, cored and chopped into ½-inch pieces
  • ¼ cup extra-virgin olive oil
  • ¾ teaspoon kosher salt, plus extra as needed
  • ¾ cup bulgur
  • ¾ cup boiling water
  • ½ small red onion, finely chopped
  • 1 large cucumber, finely chopped (peeled or unpeeled)
  • 0.66 cup finely chopped fresh flat-leaf parsley leaves
  • ½ cup finely chopped fresh mint leaves
  • 1 tablespoon finely chopped fresh chives or scallions
  • Juice of ½ lemon, plus extra as needed
  • ¾ teaspoon freshly ground black pepper
  • 2 tablespoons roasted, salted sunflower seeds
How to Make It
  1. 1. Adjust an oven rack to the top position and preheat the broiler to high.
  2. 2. Place the tomatoes in a large bowl with 2 tablespoons olive oil and ½ teaspoon salt and toss to combine. Turn the tomatoes out onto a rimmed sheet pan and broil until they start to blacken in spots, about 8 minutes (watch the tomatoes closely as broiler intensities vary). Remove the sheet pan and reduce the oven temperature to 350°F.
  3. 3. Wearing oven mitts, pull the oven rack out partway, place the sheet pan on it, and carefully stir the bulgur and boiling water into the tomatoes; spread the mixture out evenly. Cover the sheet pan with aluminum foil (you may need 2 sheets), crimping it tightly around the edges to seal. Bake until the bulgur absorbs all (or nearly all) the liquid, about 10 minutes (carefully peek under a corner of the foil to check). Remove the pan from the oven and set it aside, covered, for 10 minutes.
  4. 4. Place the red onion in a small bowl and toss with the remaining ¼ teaspoon salt. Set it aside. 5. Scrape the bulgur mixture into a large bowl and fluff it with a fork. Add the salted red onion, cucumber, parsley, mint, chives, lemon juice, pepper, and remaining 2 tablespoons olive oil. Stir to combine and taste, adjusting the flavor with more lemon juice or salt if needed. Serve sprinkled with sunflower seeds.

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