Turkish tabouleh

Yield: 1 servings

Measure Ingredient
1½ cup Fine bulgar; (cracked wheat)
1 bunch Spring onions; trimmed and finely
; chopped
2 larges Ripe tomatoes; seeded and diced
1 Red capsicum; seeded and diced
1 small Cucumber; peeled, seeded and
; diced
1 " packed" cup parsley; minced
¼ cup Fresh mint; sliced
⅓ cup Red pepper paste; (see below)
2 Lemons; juice of
¼ cup Olive oil
1 tablespoon Pomegranate molasses; (optional)
2 teaspoons Ground cumin
Salt and pepper to taste

Cover the bulgar with cool water and allow to stand for 30 minutes. Drain well, squeezing out any excess water. In a mixing bowl, combine the spring onions, tomatoes, capsicum, cucumber, parsley and mint and mix well.

Whisk together the lemon juice, olive oil, pomegranate molasses, cumin and salt and pepper. Pour the dressing over the vegetable mixture and toss thoroughly to make sure all the ingredients are coated. Add extra salt to taste if necessary then chill for two hours then serve cold or at room temperature.

Converted by MC_Buster.

Per serving: 621 Calories (kcal); 57g Total Fat; (74% calories from fat); 7g Protein; 37g Carbohydrate; 0mg Cholesterol; 48mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4½ Vegetable; ½ Fruit; 11 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

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