Tabouli

By scottnjennie

Ingredients

• Dressing:
• 1 cup medium-grind bulghur (might be labeled as #2 grade)
• 1 cup boiling water
• 1 cup each diced Seismic Gardens heirloom tomato and Seismic Garden Japanese cucumber
• 1/2 cup diced onion (soak in ice water to crisp it and mellow it) or green onions (don’t need to soak those)
• 1 cup chopped Simis Ranch parsley
• 1/4 cup chopped mint (or cilantro or dill if mint isn’t available)
• 1/4 cup fresh lemon juice
• 1/3 cup extra virgin olive oil (it really does make a difference in this case)
• 1 clove garlic, minced
• 1 teaspoon each salt and pepper

Details

Servings 4

Preparation

Step 1

Mix the bulghur and water in a bowl and cover ( -I liked to use Quinoa instead of bugler for a Gluten Free option). Let it sit about 15 minutes, or as long as it takes you to cut everything. Combine diced ingredients. Combine dressing ingredients. Blend the bulghur and vegetables and herbs. Pour the dressing over it all and toss well. Let it sit about an hour for flavors to blend.