Sack Lunch: Spicy Coriander Tabbouleh Recipe

1. 1

   Bring 1 1/2 cups water to a boil. Put the bulgur in a bowl, pour the boiling water over, and add the lemon juice, olive oil, and 1 teaspoon salt. Stir, cover, and let stand for about an hour.

2. 2

   While the bulgur is soaking, toast the coriander seeds, cumin seeds, and fennel seeds in a small skillet over moderate heat until very fragrant, 1 to 2 minutes. Let the seeds cool completely and then grind them into a fine powder.

3. 3

   Stir together the red onion, ground spices, and 1/2 teaspoon salt. Let stand while the bulgur is soaking, at least 30 minutes.

4. 4

   Drain the bulgur if necessary. If the bulgur has soaked up all the liquid, simply add the onion mixture, cucumber, tomato, herbs, scallion, and a dash of cayenne pepper. Toss well. Taste and adjust seasoning, adding salt and lemon juice if necessary. Stir in chickpeas and feta if desired.

* Per serving · 4 servings · Values may vary.

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