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About this recipe:This simple, vegan dish is a mixture of bulgar and veggies. Bulgar is a vitamin-heavy grain that is both filling and healthy. Make this dish ahead of time and add it as a side to your favorite dishes!
- ½ cup bulgur wheat, fine or medium grain, rinsed (see note below)
- ¾ cup boiling water
- 2 TBSP. lemon juice, freshly squeezed
- 3 TBSP. Kosterina extra virgin olive oil
- ¾-1 tsp. sea salt
- ½ cup minced scallions, white and green parts
- ½ cup fresh mint leaves, minced
- ½ cup fresh flat-leaf parsley, minced
- ½ med. English cucumber, unpeeled, seeded, and medium-diced
- 1 cup ripe, sweet tomatoes, seeded & chopped
- ¼ tsp. freshly ground black pepper, or to taste
- extra Kosterina olive oil for drizzling
- Rinse the bulgur well and place it in a medium bowl. Pour in the boiling water; add the lemon juice, olive oil, and half of the salt. Stir well, cover and allow to stand at room temperature for about 1 hour or until the bulgur is soft and has absorbed most of the liquid (but not all).
- Add the scallions, mint, parsley, cucumber, tomatoes, the rest of the salt, and the pepper; mix well. Taste and adjust the seasoning as needed. Let it sit for a while before serving or refrigerate until ready to serve. (The flavor will improve if the tabbouleh sits for a while).
- To serve, bring to room temperature, drizzle some extra olive oil and enjoy!
Bulgur is a kind of dried cracked wheat that has been soaked, steamed, dried and then crushed. It is made from the kernels of different wheat species, most often from durum wheat. It is very common ingredient in European, Middle Eastern and Indian cuisine. It has a pleasant chewy texture and it is easy to digest. Bulgur is a very healthy grain, rich in Vitamin B and iron and is a good substitute for rice.
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