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Categories:
bulgur boiling water tomatoes cucumber green pepper celery stalks broccoli stalks fresh parsley mint green onions onions lemon olive oil salt pepper
Viewed: 4 - Published at: 4 years agoIngredients
- BULGUR:
- 1 cup bulgur
- 2 cups boiling water
- VEG:
- 2 medium tomatoes, de-seeded
- 1/2 English cucumber, peeled & de-seeded
- 1/2 green pepper, de-seeded
- 3 celery stalks
- 3 broccoli stalks, peeled
- 1 C. fresh parsley, finely chopped
- 2 Tbsp mint, finely chopped
- 5 green onions, finely chopped, set aside for sprinkling
- (not everyone likes raw onions)
- DRESSING:
- 1 lemon, juiced, seeds removed
- 3 Tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
Method
- BULGUR:
- Place bulgur in a bowl and add 2 cups of boiling water. Stir & cover bowl with a plate and let sit for 30 minutes. Once the bulgur is cooked, put it in a fine mesh sieve and press out any remaining water. While the bulgur cooks, prepare the vegetables.
- VEG:
- Begin by washing all vegetables with any brand of veggie wash, as everything will be consumed raw.
- Peel the cucumber; remove the seeds from the tomatoes, cucumber & green pepper (after seeding, I dry these with paper towel so the salad isn't soggy) and dice vegetables to the same small size. Place them all in a large bowl. Finely chop parsley & mint and add to vegetables, and toss together.
- DRESSING:
- In a small bowl, whisk lemon juice & olive oil with salt & pepper.
- Add dressing to tabouli salad and toss to combine.
- Refrigerate and serve cold with pita bread and hummus.
