Tabbouleh is awesome with hummus and pita bread. Yum yum yum!
Tabbouleh
1 cup bulghur wheat
2 large heirloom tomatoes, ripe and juicy
5 tbsp fresh squeezed lemon juice
1/4 tsp salt
1 cup fresh chopped parsley
1/2 cup fresh mint, chopped
1/3 cup olive oil
3 shallots, minced
freshly ground pepper
Place bulghur wheat into a bowl and cover with cold water for 45 minutes to an hour. While it is soaking, chop the tomatoes. Toss the tomatoes with 1 tbsp of the lemon juice and salt, set aside.
Drain and squeeze the bulghur in paper towels to soak up excess water, then transfer to a serving bowl. Fluff it with a fork, add tomatoes, shallots, mint and parsley. mix the remaining 4 tbsp of lemon juice with the olive oil and add to mixture. Add ground pepper, mix. Place in refrigerator for at least one hour, to chill thoroughly.
Enjoy!
The View from my Kitchen
6 years ago