Julie's Tabouli
Author: 
Serves: 6
 
Ingredients
  • - 1 cup bulgur
  • - 1¾ cups water
  • - ¼ cup freshly squeezed lemon juice
  • - ¾ teaspoon salt
  • - 2 medium cucumbers, peeled, seeded and chopped into ¼" pieces
  • - 1 pint cherry tomatoes, quartered
  • - 1 14 ounce can chickpeas, rinsed and drained
  • - ⅓ cup minced fresh parsley, or more to taste
  • - ¼ cup extra virgin olive oil
  • - ½ teaspoon ground cumin
  • - juice of ½ lemon
  • - salt and pepper to taste
Instructions
  1. Place water and ¼ cup lemon juice in a medium saucepan. Stir in bulgur and salt. Bring to boil, reduce to simmer and cover. Cook for 10-12 minutes or until water has been completely absorbed. Allow to cool, uncovered, stirring occasionally.
  2. Once cooked bulgur has cooled, place it in a large bowl. Mix in the rest of the ingredients and stir until well combined. Taste for salt and pepper levels and add if needed. Serve at room temperature or refrigerate for later use.
Recipe by Holcomb Farm at http://holcombfarm.org/cherry-tomatoes-eggplant-and-green-peppers/