I make my own version of Tabbouleh and I love it – it’s fresh, versatile and one handsome salad. Loved and enjoyed by millions of people worldwide, this is a wonderful treat any time of the year – serve with hot pitta bread and my hummus or better still my Smoked Red Pepper & Garlic Bean Dip http://mouthwateringvegan.com/2013/02/27/smoked-red-pepper-garlic-bean-dip/. Enjoy !
Note:- For a gluten-free tabbouleh use boiled millet with quinoa – follow cooking instructions for these, and use 2 cups after cooking and add the ingredients below to make up the entire tabbouleh.
Serves 4 to 6
10 cherry tomatoes, quartered with a sharp knife
1 cup bulgur wheat
boiling water (enough to cover the bulgar wheat in a bowl)
1 large bunch of parsley, very finely chopped
2 Tbsp fresh cilantro/coriander, very finely chopped (optional)
1 cup cucumber, finely diced
2 spring onions (scallions) or red onions, finely chopped
1 red bell pepper, seeded and finely chopped
3 to 4 mint leaves, finely chopped – or around 1 tsp dried mint
juice of 1 lemon
1½ tsp fine sea salt
just under ½ cup olive oil
½ tsp maple syrup (optional)
- Place your bulgur wheat in a bowl, then pour over enough boiling water to cover it. Allow it soak for around 15 minutes – it will absorb most of the water (if any is left, just drain the rest). Then place in a salad serving bowl of your choice, and allow it to cool for 10 minutes or so.
- Now add the remaining ingredients, except for the olive oil, salt, lemon juice and maple syrup (if using). Place these in a jar (jam jar size), close the lid tightly, and shake until blended. Then pour onto the salad and stir. Refrigerate and serve. Enjoy !
All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010
These are free recipes for your pleasure – all we ask in return is that you take a few moments to leave us a constructive comment !suitable for vegans, vegetarians and meat-eaters alike