Classic Tabbouleh
Prep Time
Serves
Cooking Mode
1 cup Compliments Low Sodium Vegetable Broth
1 tsp salt, divided
½ tsp ground black pepper
1 cup dried bulgur wheat
1 cup diced cucumber
1 cup seeded, diced vine-ripened tomatoes (about 2)
1 cup finely chopped curly parsley
½ cup finely chopped green onion
¼ cup finely chopped Compliments mint leaves
¼ cup Compliments Extra Virgin Olive Oil
1 tbsp lemon zest
¼ cup lemon juice
1 tbsp minced garlic
1 cup Compliments Low Sodium Vegetable Broth
1 tsp salt, divided
½ tsp ground black pepper
1 cup dried bulgur wheat
1 cup diced cucumber
1 cup seeded, diced vine-ripened tomatoes (about 2)
1 cup finely chopped curly parsley
½ cup finely chopped green onion
¼ cup finely chopped Compliments mint leaves
¼ cup Compliments Extra Virgin Olive Oil
1 tbsp lemon zest
¼ cup lemon juice
1 tbsp minced garlic
Directions
1Bring the broth, ½ tsp (2 mL) of the salt and the pepper to a boil. Put the bulgur in a large heatproof bowl. Stir in the hot broth. Cover and let stand 1 hr.
2Meanwhile, combine the diced cucumber and tomatoes in a bowl. Stir in remaining ½ tsp (2 mL) salt. Let tomato mixture stand until the bulgur finishes soaking. Drain off and discard the liquid from the tomato mixture. Mix cucumber and tomatoes into the bulgur, along with the parsley, green onion, mint, olive oil, lemon zest and juice and garlic. Cover and chill at least 2 hr.
3Stir and bring to room temperature. Adjust seasonings if required before serving.
Tips
1
Serve Dill Marinated Salmon
Disclaimer
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Personal Note
Personal Note
