Tabbouleh With Marinated Artichokes And Baby Spinach

More from this source
Food & Wine


Add a comment


4 large artichokes

1/2 teaspoon cumin seeds

3 tablespoons extra-virgin olive oil

2 tablespoons sherry vinegar

2 teaspoons finely chopped oregano

Salt and freshly ground pepper

1 cup boiling water

1 cup coarse bulgur (6 ounces)

3 tablespoons fresh lemon juice

2 scallions, finely chopped

1 bunch curly-leaf parsley (4 ounces), coarsely chopped

1 plum tomato, finely diced

1 tablespoon chopped mint

10 cherry tomatoes, halved

2 packed cups baby spinach leaves (3 ounces)

1/4 cup crumbled feta cheese (2 ounces)

2 tablespoons toasted pine nuts

You might also like

Mint-Marinated Shrimp With Tabbouleh, Tomatoes,...
Quinoa Tabbouleh
Pamela Salzman
Butternut Tabbouleh
Cookie and Kate
Whole Living
Tabbouleh With Watermelon
Whole Living
Cauliflower Tabbouleh
Pamela Salzman
David Lebovitz
Spring Veg Tabbouleh With Green Harissa
The Year In Food
Quinoa Tabbouleh
The Kitchn
Spring Tabbouleh Recipe
101 Cookbooks