Tabouli is delicious, but it’s fun to get that tangy, grain salad texture with different ingredients.
Ingredients
¾ c. fine bulgur
½ c. water
Combine bulgur and water and refrigerate for at least an hour.
½ tsp. salt
1/3 c. vidalia onion, diced
1 large cucumber, peeled, if skin is tough, and diced
1 large mango, nicely ripe, peeled and cut in chunks
juice of ½ lemon
water added to lemon juice to make 3/8 c.
parsley & cilantro, chopped, 1 to 3 tbsp, to taste
Directions
Combine ingredients and refrigerate for at least another hour to fully hydrate the bulgur. It is even better the next day as the flavors blend.
This recipe is based on a traditional tabouli recipe. Many variations could work just as well. Consider:
– chunks of avocado
– diced green or red pepper
– mint
– chopped pecans or walnuts or pine nuts
– chopped sour apple (tasted good when I didn’t have enough lemon juice)
– feta or other cheese, crumbled
Makes about 3 cups. Just guessing.