This crunchy variation of tabouleh includes fruit. Add some chickpeas or feta cheese, if you like.
1 cup bulgur wheat
2 cups boiling water
1 large celery rib, finely chopped 1 medium green bell pepper, finely chopped
1 cup canned chickpeas, rinsed and drained, or V2 cup crumbled feta cheese (optional)
y2 Granny Smith apple, peeled and finely chopped
1 cup loosely packed parsley, chopped y3 cup raisins
Juice of 1 small lemon
2 tsp. extra virgin olive oil
Salt and freshly ground black pepper, to taste
3 Tbsp. toasted pumpkin seeds, coarsely chopped
Place bulgur in large bowl. Add water. Let stand until bulgur is al dente, about 20 minutes. Drain well in strainer, pressing gently on bulgur to remove most of the moisture. Transfer bulgur to dry serving bowl.
Add celery, bell pepper, chickpeas or cheese, if desired, apple, parsley and raisins. Stir to combine. Add lemon juice and oil. Toss with fork to coat well. Season with salt and pepper, if desired. Just before serving, toss with pumpkin seeds.
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