bulgur, bulgur wheat, cucumbers, food, foodie, mint, parsley, recipe, salad, side, side dish, tomatoes, vegan, vegetarian
It’s difficult to find bulgur wheat here, so it’s been a while since I whipped up a batch of tabbouleh. I recently found a decently price on-line supplier, so it’s time to indulge again.
1 c. bulgur wheat, 1 c. hot water, 1 medium cucumber, 1/2 pint of cherry or grape tomatoes, 1/2 c. sun-dried tomatoes (julienne strips), 1/4 c. chopped green onion, 1 1/2 c. chopped parsley, 1/2 c. chopped mint leaves, 2 lemons, 1/2 tsp. ground cumin, olive oil, fresh ground sea salt, fresh cracked black pepper, romaine lettuce (optional), feta (optional)
In a large bowl, mix together bulgur and hot water. Allow to sit for an hour. Juice & zest lemons. Cut cucumbers and half tomatoes. Toss together all ingredients (except romaine & feta) and chill.
Serve over romaine lettuce and sprinkle with feta.
Now it’s your turn:
What’s for dinner tonight?