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    Bean/Grain: Herbed & Spiced Tabbouleh


    Source of Recipe


    AMA Family Health Cookbook

    List of Ingredients




    1 cup raw bulgur
    1/3 cup fresh lemon juice
    1/4 cup chicken broth
    2 tablespoons extra virgin olive oil
    1/2 teaspoon ground cumin
    1/2 teaspoon salt
    1/8 teaspoon cinnamon
    1/2 teaspoon ground coriander
    1/8 teaspoon cayenne pepper
    1/2 cup chopped flat leaf parsley
    1/2 cup chopped scallions
    1/3 cup seeded and diced plum tomatoes
    1/2 pound seeded and diced plum tomatoes

    Recipe



    Place bulgur in large heat-proof mixing bowl and pour 1 1/2 cup boiling water over it. Cover the bowl with plastic wrap and let it stand for about 20 minutes, until liquid is absorbed and grains are puffy. Drain off any excess water. Meanwhile, in a small bowl, whisk together the lemon juice, broth, oil, cumin, coriander, salt, cinnamon and cayenne. Pour it over the bulgur and toss to mix well. Add the parsley, scallions and mint, and toss again. Let salad stand at room temperature for 30 minutes or refrigerate up to 2 hours. Just before serving, toss in tomatoes and season to taste with salt and pepper. Makes 4 generous side-dish servings.

 

 

 

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