Tabbouleh
½ cup bulgur wheat
1 cup water
2 teaspoons salt
½ cup red onion, diced small
1 tablespoon mint, thinly sliced
½ lemon, juiced
½ cup pomegranate seeds
3½ cups parsley, picked and chopped
1½ cups sliced almonds, toasted
1 cup Tabbouleh Vinaigrette (recipe follows)
½ cup bulgur wheat
1 cup water
2 teaspoons salt
½ cup red onion, diced small
1 tablespoon mint, thinly sliced
½ lemon, juiced
½ cup pomegranate seeds
3½ cups parsley, picked and chopped
1½ cups sliced almonds, toasted
1 cup Tabbouleh Vinaigrette (recipe follows)
Tabbouleh Vinaigrette
4 tablespoons lemon juice
1 teaspoon preserved lemon, chopped small
⅛ teaspoon salt
¾ teaspoon baharat
⅛ teaspoon ground allspice
⅓ cup olive oil
4 tablespoons lemon juice
1 teaspoon preserved lemon, chopped small
⅛ teaspoon salt
¾ teaspoon baharat
⅛ teaspoon ground allspice
⅓ cup olive oil
- Place bulgur in medium bowl.
- Bring water with ¼ teaspoon salt to boil in small sauce pot.
- Pour water over bulgur and cover with kitchen towel. Let sit for 10 minutes then drain off any excess liquid.
- Refrigerate bloomed bulgur until chilled.
- Mix bulgur with all other ingredients, toss in vinaigrette, and season with remaining salt.
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