Sundried Tomato Tabbouleh
The other night we had a small Mediterranean feast, which included things like falafel with tahini sauce, hummus, and toasted pita with garlic and olive oil. For the sake of contrasting, cooling freshness--we also had tabbouleh. I love all things within this particular food genre, but tabbouleh has had, for me, a tendency to bore the old tastebuds...mostly because it tastes like parsley, which doesn't exactly smack you in the face with flavor. But you know what's not boring? Sundried tomatoes in oil. Not boring at all. It turns out the combination of flavors is delightfully zingy, quite pleasing to the eye and, perhaps most importantly, easy to throw together.
As I was making everything, it occurred to me that there are several common ingredients running through this collection of foods...and that this meal would be a bit like drinking a vat of lemon juice and olive oil with some chickpeas for protein. Except combined in a MUCH more texturally pleasing way. And, although that may be strangely accurate, the Mediterranean feast was an amazing and delicious dinner for a warm evening.
Prep Time: 10 Minutes, plus about two inactive hours
Cooking Time: None
Yield: About 4 Cups
Ingredients:
1 Cup Bulghur Wheat
2 Tbsp Good Olive Oil
Juice of 2 Large Lemons
1 Clove Garlic, minced
1 ½ Tsp Sea Salt
½ Large Cucumber, diced
1 Bunch Scallions, white and light green parts, sliced
½ Cup Chopped Sun-dried Tomato, packed in oil
Sea Salt and Black Pepper, to taste
Directions:
Combine bulghur with 1-1/2 cups of boiling water, olive oil, lemon juice, garlic and sea salt. Stir, cover and let sit for 45 minutes. Stir in cucumber, scallions, sun-dried tomatoes, sea salt, and black pepper. Refrigerate for at least one hour (longer is better) and serve.
Categories: Soy Free or Optional,Everyday Exotic,Nut Free or Optional,Egg Free or Optional,Food for Tomorrow,Dairy Free or Optional,How to Get Your Leafy Greens,Snacks,Side Dish
Tabbouleh salad is quite new to me, but I'm really loving your recipe. Thanks for sharing
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WOW Sounds and looks delicous! Thanks for the recipe! Great site!
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I have bulger in my cupboard just waiting for this recipe. Thank U. Can't wait to try it for lunch tomorrow.
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Do you think it would be okay to substitute sprouted buckwheat for the bulghur wheat? This recipe sounds great but I'd like to try a "raw" version. Thanks! =)
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i think it would work beautifully. and i can't wait to hear how it turned out-- so please let us know
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I tried it and I'm sad to say I didn't do a very good job with it. I cut the entire recipe in half (just in case...). I used 1/2 cup sprouted buckwheat and 1 TBSP. flaxseed oil instead of olive oil, juice of 1 lemon, 1 garlic clove, 1/2 tsp sea salt, 1/4 of small cucumber, 1 scallion and 1/4 cup of sun-dried tomatoes. It was overwhelmingly strong. I was going to add more buckwheat, but was afraid of wasting it. I just don't have your talent at creating recipes (or modifying them for that matter)! =[
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well, i'm not letting you blame yourself. maybe the recipe IS too strong, maybe its too strong for your particular tastebuds, or maybe i wrote something incorrectly! only a re-test will reveal the answer, so i'll let you know when i try it again. sorry it didn't work out
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Oh, don't apologize. I attempted to turn your recipe into a raw version, so it's definitely not you fault.
If you are going to retest my version, I'll be mighty curious to hear your opinion. =] If I were to try it again, I'd probably add more buckwheat or I would use a small clove of garlic, 1/2 tsp of sea salt, and probably start out with juice of 1/2 lemon and increase as needed to taste. But I'm not very good at creating recipes, so I'll leave that to the expert ... YOU!! =D
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