Variation on Tabbouleh
- prep time 0 min
- total time 0 min
- serves 6
½ cup bulgar (125 ml)
1 cup boiling water (250 ml)
Coarse salt and freshly cracked black pepper, to taste
½ small English cucumber, diced
1 clove garlic, minced
2 green onions, finely chopped
3 Tbsp chopped dried apricots (45 ml)
handful green olives, chopped
½ cup chopped fresh mint (125 ml)
1 cup chopped fresh parsley (250 ml)
2 Tbsp chopped fresh coriander (30 ml)
¼ tsp sumac (1 ml)
1 tsp ground cumin (5 ml)
Juice of 1 lemon (about ¼ cup/60 ml)
Juice of ½ orange (about 2 tbsp/30 ml)
3/10 cup olive oil (75 ml)
1. In a medium saucepan toast the bulgur over medium-high heat, stirring occasionally, for about 5 to 7 minutes (it should make popping sounds in the pan and be browned slightly). Add water and 1 tsp. salt to pan and bring to a boil. Turn off the heat. Cover and let bulgur sit for 5 minutes. Transfer bulgur to a baking sheet and spread out to cool. Cool completely before using.
2. Add cucumber, garlic, green onion, dried apricots, green olives, mint, parsley and coriander to the bowl. Season the mixture with salt and pepper, sumac and cumin. Add lemon juice, orange juice and olive oil. Toss to combine. Let mixture sit for 30 minutes to 1 hour before serving to allow the flavours to merry.
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