Tabbouleh

An easy salad to create and a great light option to hold you over between the big heavy meals of the holiday season.  Recipe based on one from Food and Drink Spring 2017.

1/2 cup Bulgur
1 tbsp lemon juice
1 cup diced tomatoes
Freshly ground pepper
2 cups finely diced celery
2 cups diced English cucumber
1 cup chopped green onion
2 cups roughly chopped Parsley (Italian works well)
1/2 cup roughly chopped mint
1/2 cup roughly chopped celery leaves
3 tbsp olive oil
1 tsp grated lemon rind
1/4 tsp allspice
1/4 tsp cinnamon

• Cover bulgur with boiling water and lemon juice.  Let sit for 5 to 7 minutes.  Drain any excess water.  In large mixing bowl, stir hot bulgur with diced tomatoes.  Season with pepper.  Cool.
• Add celery, cucumber and green onion to bulgur mixture.  Sprinkle over parsley, mint and celery leaves.  Toss with oil, lemon rind, allspice and cinnamon.  Season with salt and pepper.  Taste, adding more lemon juice if needed.

Tabbouleh Salad

Love the combination of flavour here! An easy salad to create.

1/3 cup Bulgur
2 cups finely chopped Italian parsley
4 Green onions, chopped
1/4 finely chopped fresh mint
4 large tomatoes, diced
3 tbsp lemon juice
1 tsp salt
1/4 tsp pepper
1/4 cup olive oil

In bowl, pour 2 cups boiling water over bulgur; let stand 10 minutes or just until softened.  Drain well.

In bowl, combine bulgur, parsley, onions, mint and tomatoes.  Whisk together lemon juice, salt and pepper; gradually whisk in oil.  Toss gently with bulgur mixture.  Makes 4 servings