I lived in the Middle East for 10 years and this is some of the best Tabbouleh I've tasted. It's the cumin that does the trick. I did, however, double the garlic.
Bulgur provides an excellent base for the vibrant colors and crisp flavors of the tomatoes and cucumbers in Tabbouleh-Style Bulgur.
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- Calories: 92
- Fat: 2.7g
- Saturated fat: 0.4g
- Sodium: 207mg
- 1 1/2 cups water
- 3/4 cup uncooked bulgur
- 3/4 cup chopped fresh flat-leaf parsley
- 3/4 cup chopped tomato
- 3/4 cup chopped seeded peeled cucumber
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 2 thinly sliced green onions
- 1. Bring water and uncooked bulgur to a boil in a small saucepan. Cover, reduce heat, and cook 12 minutes. Drain; rinse with cold water. Drain.
- 2. Combine bulgur, parsley, tomato, cucumber, lemon juice, olive oil, cumin, salt, and green onions in a large bowl; stir to combine.
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