Tomato tabbouleh

This article has not been rated yet.

PREP TIME

10 min

TOTAL TIME

35 min

Serves

8

Tomato tabbouleh

Photo, Erik Putz.

When markets brim with the red, yellow and pink hues of cherry, beefsteak and heirloom tomatoes, here’s how to welcome them back into your kitchen.


Ingredients

  • 2 cups water
  • 1 cup bulgur
  • 1 tsp salt , divided
  • 5 tbsp lemon juice
  • 1/3 cup extra-virgin olive oil
  • 2 garlic cloves , minced
  • 1 tbsp sumac , plus more for garnish
  • 1/4 tsp pepper
  • 1 cup canned chickpeas , drained and rinsed
  • 3 cups cherry tomatoes , halved
  • 1 small zucchini , grated
  • 1 cup chopped mint
  • 1 cup chopped parsley
  • 3 green onions , thinly sliced

Instructions

  • BRING 2 cups of water to a boil in a saucepan. Add bulgur and 1/2 tsp of the salt. Cover and reduce heat to low. Simmer until tender, about 15 min. Let stand for 5 min, then spread on a baking sheet with a fork to cool quickly, about 10 min.
  • WHISK lemon juice, oil, garlic, sumac, remaining 1/2 tsp salt and pepper in a large bowl. Stir in chickpeas, tomatoes, zucchini, mint, parsley and green onions until combined.
  • STIR in bulgur and serve sprinkled with more sumac.

 

Chatelaine Quickies: Mushroom grain bowl

Nutrition (per serving)

  • Calories
  • 190,
  • Protein
  • 5 g,
  • Carbohydrates
  • 23 g,
  • Fat
  • 10 g,
  • Fibre
  • 5 g,
  • Sodium
  • 379 mg.
  • Good source of
  • iron
FILED UNDER: