Cumin-scented tabbouleh with cilantro
This article has not been rated yet.
PREP TIME
10 min
Makes
5 cups (1.25 L)
* 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.
FILED UNDER: lunch Picnic potluck Salads side dishes stovetop Vegetarian
