Not exactly tabbouli

[Idgie]

Since 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!

[Vegankit]

Very smart - I guess you can call it Inspired by Tabbouli. Inspired by your inspiration, I'm going to make some gluten free using quinoa this week.

[calvin]

Love tabbouli here and ah, um, er, need to gain weight...should i binge on lemon juice...

[Idgie]

Vegankit: I make it with quinoa sometimes, too, but I like bulgur or couscous or brown rice better (not doing couscous on MWL).

calvin: Not sure that's a good idea. Might try eating more food. I only didn't use lemon juice because I was out of lemons, so I used vinegar instead.