I love this salad and I've had it for lunch for almost a week now.
1/4 cup bulgur
1 cup finely chopped parsley
3 tablespoons lemon juice
1/2 teaspoon honey
1 oz chopped unsalted cashew nuts
1/2 cucumber, seeded and finely chopped
1 tomato, seeded and finely chopped
4 green onions, finely chopped
1/3 cup finely chopped fresh mint
salt and pepper
Place bulgur in a bowl and add 1/3 cup hot water. Let stand 15 minutes. Stir in lemon juice and honey, and leave until done.
If there is still liquid in the bowl when the bulgur is done, strain bulgur before you mix it with the other ingredients.
Mix all the ingredients in a bowl and season with salt and pepper. Place the tabbouleh in the fridge until it is being served. It tastes best cold, and it's absolutely at it's best when the flavours have had a chance to set so you can make it a day ahead.
(Source: Vegetarian Times, April 2008)
1/4 cup bulgur
1 cup finely chopped parsley
3 tablespoons lemon juice
1/2 teaspoon honey
1 oz chopped unsalted cashew nuts
1/2 cucumber, seeded and finely chopped
1 tomato, seeded and finely chopped
4 green onions, finely chopped
1/3 cup finely chopped fresh mint
salt and pepper
Place bulgur in a bowl and add 1/3 cup hot water. Let stand 15 minutes. Stir in lemon juice and honey, and leave until done.
If there is still liquid in the bowl when the bulgur is done, strain bulgur before you mix it with the other ingredients.
Mix all the ingredients in a bowl and season with salt and pepper. Place the tabbouleh in the fridge until it is being served. It tastes best cold, and it's absolutely at it's best when the flavours have had a chance to set so you can make it a day ahead.
(Source: Vegetarian Times, April 2008)