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Bulgur Salad (Tabbouleh) picture

Bulgur Salad (Tabbouleh)

Bulgur wheat consists of wheat kernels that have been parboiled, dried and crushed. It is a very nutritious whole grain and can be used in place of couscous or rice in many dishes.

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  • 1 cup fine bulgur
  • 1 small bunch Italian parsley, finely chopped
  • 2 medium ripe tomatoes, seeds removed and finely chopped
  • 4 green onions (scallions), thinly sliced
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon black pepper
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons freshly squeezed lemon juice

Serves 4 to 6 as a side

  1. Place the bulgur in a medium saucepan and cover with 2 cups of cold water.  Bring the water to a boil and cook for 12 to 18 minutes or until the water has evaporated and bulgur is tender.
  2. Meanwhile, in a large bowl combine the parsley, tomatoes, green onions, cumin and black pepper.  Sprinkle with 1/2 teaspoon salt and toss well to combine.
  3. Fluff the bulgur with a fork to separate the grains and then add the bulgur to the parsley mixture.  Stir in 2 tablespoons of the olive oil and 2 tablespoons of the lemon juice. Taste and season with more olive oil, lemon juice and/or salt as desired.
  4.  Serve warm or at room temperature.

Thanks. I have just started getting into the kitchen. My wife is a southern style cook and likes to make just about everything fried and unhealthy as possible. As I am about to hit the 40 yr old mark, I can't continue to eat this way unless I want to keep seeing those strange looks on my doctors face when he gets my yearly labs back. In other words, for the sake of my family's health, I have decided to take over the kitchen. Hopefully, I can do this without offending anyone. Thanks for the tips!

S. S.