Cumin-scented tabbouleh with cilantro
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* PLUS Cooking time: 15 minutes
finely chopped, drained and pickled
, preferably toasted, optional
, or 1/2 tsp ground cumin
freshly ground black
- 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)
- 6 g,
- 32 g,
- 19 g,
- 5 g,
- 195 mg.