Turkish tabouleh

1 servings

Ingredients

QuantityIngredient
cupFine bulgar; (cracked wheat)
1bunchSpring onions; trimmed and finely
; chopped
2largesRipe tomatoes; seeded and diced
1Red capsicum; seeded and diced
1smallCucumber; peeled, seeded and
; diced
1\" packed\" cup parsley; minced
¼cupFresh mint; sliced
cupRed pepper paste; (see below)
2Lemons; juice of
¼cupOlive oil
1tablespoonPomegranate molasses; (optional)
2teaspoonsGround cumin
Salt and pepper to taste

Directions

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.