Cilantro Tabouli
This recipe for cilantro tabouli, also spelled tabbouleh, is a twist on the Mediterranean classic. Serendipitous discovery when I didn't have any parsley on hand!
Ingredients
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2 ¼ cups water
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1 cup bulgur wheat
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2 tomatoes, seeded and finely chopped
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2 green onions, sliced into thin slivers
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¾ cup coarsely chopped fresh cilantro
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2 cloves garlic, minced, or to taste
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2 lemons, juiced
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2 tablespoons olive oil
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1 teaspoon ground cumin
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½ teaspoon freshly cracked pepper
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salt to taste
Description
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Bring water to a boil in a saucepan, turn off the heat, and stir in bulgur wheat. Cover and let sit for 30 minutes to absorb water. Strain off any liquid left unabsorbed, if necessary.
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Place bulgur wheat in a large salad bowl, and lightly toss with tomatoes, green onions, cilantro, garlic, lemon juice, olive oil, cumin, pepper, and salt until thoroughly combined. Refrigerate salad for at least 3 hours to blend flavors; serve cold.
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