Not Quite Tabbouleh
- Ready In:
- 20mins
- Ingredients:
- 9
- Serves:
-
2
ingredients
- 20 -30 cherry tomatoes, sliced in half
- 1 tablespoon balsamic vinegar
- 2 tablespoons fine bulgur wheat
- 1⁄2 red onion, finely chopped
- 1 1⁄2 tablespoons olive oil (ideally extra virgin)
- 1 clove garlic, crushed
- 1 tablespoon lemon juice
- 1⁄4 cup fresh parsley, finely chopped
- 1⁄4 cup mixed fresh herbs, finely chopped (I used about 2/3 basil and 1/3 mint, but suit your own taste)
directions
- Place burghul in small bowl and add 1/2 cup cold water.
- Allow to soak for at least 15 minutes, then drain any excess moisture.
- Place tomatoes in bowl and drizzle with balsamic vinegar- set aside for 5 minutes to infuse.
- Combine burghul with last 6 ingredients and mix well.
- Gently toss tomatoes through burghul mix, and season to taste with sea salt and freshly ground black pepper.
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RECIPE SUBMITTED BY
catxx
Brisbane
Here in Australia, we are blessed with an abundance of beautiful fresh produce, and our multi-cultural background has given us lots of wonderful tastes and styles.
I've loved food almost all my life (except for a bumpy early start...ate nothing but a slice of apple and a slice of cheese a day for my first two years!).
For me, cookbooks are a springboard - I have a taste "on my tongue", I search for appropriate inspiration and voila! something that owes a little to the book, my creativity, and whatever is in my kitchen! That said, I adore Vikki Leng's "A Vegetarian Kitchen" and travel happily through Sheila Lukin's "All Around The World Cookbook". Jamie Oliver is also a favourite, and I've just discovered the Williams-Sonoma baking books!