Spicy tabbouleh

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PREP TIME

10 min

Makes

5 Cups

* PLUS Cooking time: 15 minutes, Standing Time: 5 minutes

Ingredients

  • 1 cup bulgur
  • 2 large ripe tomatoes , chopped
  • 1 cup finely chopped fresh cilantro , or parsley
  • 2 tbsp chopped pickled hot peppers
  • 1/4 cup pine nuts , preferably toasted (optional)

FOR DRESSING

  • 1 lemon
  • 1/3 cup olive oil
  • 2 garlic cloves , minced
  • 1 tsp toasted cumin seeds , or 1/2 tsp ground cumin
  • 1/4 tsp salt
  • fresh-ground black pepper

Instructions

  • For salad, in a large saucepan, bring 2 cups water to a boil over high heat. Stir in bulgur. Reduce heat to low and simmer, covered , until most of the water is absorbed, 15-20 minutes. Remove from heat. Let stand, covered, 5 minutes. Then drain off any excess water and set aside, uncovered, to cool. Meanwhile, chop tomatoes and finely chop cilantro and hot peppers. Place in a large bowl along with pine nuts. Fluff bulgur with a fork, then site into tomato mixture.
  • For dressing, squeeze 2 tbsp juice from lemon into a small bowl. Whisk in oil, garlic, cumin, salt and pepper. Stir into salad. Taste and add a bit more salt or lemon juice if needed. Excellent served with Fiery Asian burgers.

Nutrition (per serving)

  • Calories
  • 304,
  • Protein
  • 6 g,
  • Carbohydrates
  • 32 g,
  • Fat
  • 19 g,
  • Fibre
  • 5 g,
  • Sodium
  • 195 mg.