Some people make tabouleh with couscous, but I prefer the texture of fine ground
bulgar. And some use fresh parsley and coriander, but for me, plenty of fresh mint alone is the best!
2 cups bulgur
2 cups boiling water
3 spring onions, sliced
1 bunch fresh mint, finely chopped
1/2 cucumber, chopped
2 cups chopped tomatoes
1/4 cup olive oil
1/2 cup red wine vinegar
4 T lemon juice
1 T tamari
together the bulgur and the boiling water in a large bowl, and let it
sit for 10 minutes or so. If you're not using fine grind bulgur, you
may need to adjust the water/grain ratio and sitting time.
the spring onions, cucumber, tomato, and mint. Mix to combine it, then add the rest of the ingredients, one at a time,
stirring after each addition. Chill it, then fluff it before serving.
Delightful in the garden with a cool glass of white wine...
Labels: food, recipes, vegan, vegetarian