Not exactly tabbouli
Posted: Fri Jul 27, 2018 3:08 pmSince it's not dressed with olive oil and lemon juice, I hesitate to call today's dish "tabbouli," but it tastes almost like tabbouli, and it's really good, so I thought I'd share. You can definitely vary the veggies; I used to make this all the time, but since MWL, I've avoided it because of the lemon juice, but I just bought bulgur and decided to give it a try.
3 cups cooked bulgur (from about 1 1/2 cups dry)
1 pint or more cherry tomatoes, halved
1 bunch each parsley, mint, and cilantro, washed and minced
2 cloves garlic, grated
1/2 tsp salt or to taste
1/4 cup pomegranate red vinegar or other vinegar or lemon juice, to taste
3 scallions, thinly sliced
Mix everything together and taste for seasoning. Good at room temperature, but better after it's chilled. Once it's chilled, though, the bulgur soaks up some of the dressing, so you may have to readjust the seasoning once it's cold. Taste it first!
3 cups cooked bulgur (from about 1 1/2 cups dry)
1 pint or more cherry tomatoes, halved
1 bunch each parsley, mint, and cilantro, washed and minced
2 cloves garlic, grated
1/2 tsp salt or to taste
1/4 cup pomegranate red vinegar or other vinegar or lemon juice, to taste
3 scallions, thinly sliced
Mix everything together and taste for seasoning. Good at room temperature, but better after it's chilled. Once it's chilled, though, the bulgur soaks up some of the dressing, so you may have to readjust the seasoning once it's cold. Taste it first!
Might try eating more food. I only didn't use lemon juice because I was out of lemons, so I used vinegar instead.