The Pioneer Woman Tasty Kitchen
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Tabbouleh (Mint-free)

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Level: Easy

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Description

I love this recipe – mint leaves need not apply! This is a great way to use the vegetables that are exploding from the garden right now and get in a yummy whole grain.

Ingredients

  • 2 cups Bulgur Wheat
  • 2 cups Hot Water
  • 4 whole Scallions
  • 1 cup Diced Onions
  • 1 cup Diced Cucumbers
  • 1 bunch Chopped Parsley
  • ¼ cups Lemon Juice
  • ¼ cups Apple Cider Or Red Wine Vinegar
  • 2 Tablespoons Extra Virgin Olive Oil
  • 1 teaspoon Salt
  • ½ teaspoons Pepper

Preparation

Soak bulgur wheat in very hot water for about 30 minutes.

Meanwhile, chop vegetables and parsley and set aside. Whisk lemon juice, vinegar and olive oil into a vinaigrette. Add salt and pepper to taste.

Toss vegetables, parsley and vinaigrette into the bulgur. Cover with plastic wrap to help prevent drying out and refrigerate prior to serving.

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