Radish, especially the more earthy winter varieties, makes for a spicy tabbouleh. You can add other roots here, carrots and/or beets will add color as well as antioxidants and turnips will offset some of the radish heat. You could also make this with couscous or other, cooked grain; you’ll just have to be content with calling it a grain and radish salad in the tabbouleh style is all.
1 1/4 c water, broth or stock
1 c bulgur, medium grain if you have it
1 c (peeled) thinly sliced or diced or grated winter radish
1 c (peeled) thinly sliced or diced or grated root(s)
1/2 c finely chopped red onion or scallion
3 T lemon juice
2 – 3 T extra-virgin olive oil
1/2 c fresh chopped parsley, optional, but helps in the authenticity department
salt, to taste
1. Bring water to a boil in a pot that can be covered. Add bulgur and stir to combine. Remove from heat, cover, and let stand until water is absorbed, 15 minutes or longer. Or, follow directions on package of bulgur for preparation.
2. Transfer bulgur to a serving bowl. Add remaining ingredients and stir to combine. Taste for seasonings.