Cumin-scented tabbouleh with cilantro
Chatelaine
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* PLUS Cooking time: 15 minutes
Ingredients
-
1 cup
bulgur
-
2
large ripe
tomatoes
-
1 cup
finely chopped
cilantro
-
2 tbsp
finely chopped, drained and pickled
hot peppers
-
1/4 cup
pine nuts
, preferably toasted, optional
-
1
lemon
-
1/3 cup
olive oil
-
2
garlic cloves
-
1 tsp
toasted
cumin seeds
, or 1/2 tsp ground cumin
-
1/4 tsp
salt
-
freshly ground black
pepper
Instructions
- In a large saucepan, bring 2 cups (500 mL) water to a boil over high heat. Stir in bulgur. Reduce heat to low, cover and simmer until most of the water is absorbed, 15 to 20 min. Remove from heat. Cover and let stand for 5 min. Then drain off any excess water and set aside, uncovered, to cool completely.
- Chop tomatoes and prepare cilantro and peppers. Place in a large bowl along with pine nuts. Fluff bulgur with a fork, then stir into tomato mixture. Squeeze 2 tbsp (30 mL) juice from lemon into a bowl. Whisk in oil, garlic and seasonings. Stir into salad. Taste and add more salt or lemon juice if needed. Will keep well, refrigerated, for up to 2 days.
Nutrition (per serving)
- Calories
- 304,
- Protein
- 6 g,
- Carbohydrates
- 32 g,
- Fat
- 19 g,
- Fibre
- 5 g,
- Sodium
- 195 mg.