Do you want to hear something sad? In over a year of creating recipes for this website, I have never made anything with radishes. Seriously, what’s wrong with me? In addition to adding a burst of crunchiness to this dish, radishes are a superhero of the root vegetable world with a ton of health benefits and I promise I’ll start using them more often.
Another thing I love about this version of the classic Middle Eastern dish is that we’re taking the parsley, a cornerstone of tabbouleh, to a whole new dimension by remixing it into a deliciously healthy parsley and sunflower seed pesto that is off the charts. Tabbouleh is traditionally made with bulgar (and that’s what I used here), but all the cool kids are making tabboulehs with quinoa these days and I’m sure that would be fantastic as well.
Makes 6 servings
- 2 cups bulgur wheat or quinoa (dry)
- 4 cups curly parsley
- 1 cup sunflower seeds
- 2 cloves garlic
- salt, to taste
- 2 tablespoons olive oil
- 1 lemon (juice)
- 3 roma tomatoes
- 5-15 red radishes
Soak the sunflower seeds for at least one hour for best results. Then, drain them and add to a food processor along with a whole bunch of parsley (I used about 4 cups of the curly leaf, but flat Italian style parsley would work too). Also loosely chop 2 cloves of garlic and add them along with a small drizzle of olive oil, a squeeze of lemon juice, and a few pinches of salt. Then, pulse repeatedly until everything is mixed into a smooth paste, but not a smoothie. Scrape down the sides as needed.
This stuff is incredibly delicious and I found myself eating it by the spoonful straight out of the processor. It would make a fantastic healthy pesto wherever one is needed: pasta dishes, crostini, and beyond.
Make the bulgar wheat or quinoa according to package instructions. Starting with 2 cups of dried grains will yield the perfect amount to match the quantity of pesto. This was my first time using bulgur and I thought the flavor worked well, but it was quite temperamental and had a tendency to clump.
In a large bowl, add the bulgur/quinoa and pour over the pesto. Using a large spoon or two, toss the sauce to evenly coat the grain. Then, slice the radishes and tomatoes and toss them into the mix as well. You can eat at room temperature, but chilling for an hour or two will definitely improve the flavors of this dish. Serve with lemon wedges and a sprinkling of black pepper.