Spicy tabbouleh
0
- Prep Time10 min
- Total Time10 min
- Makes5 Cups
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 6g, Carbohydrates 32g, Fat 19g, Fibre 5g, Sodium 195mg.
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