SUNSET® Romana Tomato Tabbouleh
Tabbouleh makes for a great salad on its own or a topper for a crisp green salad, or you can serve it as a side dish. Try adding chopped SUNSET® cucumbers or peppers for a more “veggie” variation.
Makes about 6 – 8 servings
6 SUNSET® Romana tomatoes, diced 1/4″ (you should have about 3 cups)
1 3/4 cups boiling water
1 1/2 tsp salt (divided)
1 1/2 cups cracked wheat (bulgur)
6 tbsp fresh lemon juice
1/4 tsp black pepper
2 – 3 tsp minced fresh garlic
1/4 c extra-virgin olive oil
1/2 c chopped fresh parsley
3 tbsp finely chopped fresh mint
4 green onions, thinly sliced
Place water and 3/4 tsp of the salt in a small saucepan. Over high heat, bring to a boil, then immediately stir in the bulgur and remove from the heat. Cover tightly with a lid or plastic wrap and let sit for 30 minutes. Uncover and let cool.
Meanwhile, in a large bowl mix together the remaining 3/4 teaspoon of salt, lemon juice, black pepper, garlic and olive oil. Then add the tomatoes, parsley, mint, green onions and cooled bulgur. Mix together well, until all ingredients are coated with dressing