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
INGREDIENTS 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) METHOD
- 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 !
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