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Tabouli Salad Recipe

Author: Kelly the Kitchen Kop

Ingredients

  • 1 cup bulgur/cracked wheat , preferably sprouted OR try organic quinoa
  • 1 1/3 cup fresh lemon juice-- about 5 lemons OR some good balsamic vinegar (or white wine vinegar), ***See note about lemon juice below
  • 3 bunches of scallions, optional-- finely chopped
  • 1/2 red onion, sliced
  • 4 green onions, chopped, also optional
  • 1 1/2 cup chopped parsley about 1 bunch
  • 5 large ripe tomatoes cored and chopped
  • 1/3 cup olive oil or avocado oil
  • 1 pepper --your color of choice, chopped
  • 1 cucumber, chopped
  • 1 package (6-8 ounces?) goat or feta cheese, optional
  • Sea salt & Pepper, to your taste preference-- we like a lot of flavor!

Instructions

  • Put bulgur into a large glass bowl, then stir in 1 cup of the lemon juice and 2 cups water. Cover, set aside at room temperature until most of the liquid has been absorbed and bulgur is tender, about 2 hours. (If it’s already sprouted, I skip this step and add enough lemon juice to my taste – I like a lot.  Then just add the rest of the ingredients.)
  • Drain bulgur in a sieve, gently pressing kernels to remove excess liquid. Transfer to a clean large glass bowl, add everything else, and toss together well.