Med Rim Tabbouleh Recipe
Ingredients
| 1 1/2 cups uncooked bulgur or cracked wheat | ||
| Boiling water | 1 1/2 Cup (16 tbs) | |
| Olive oil | 1 Teaspoon | |
| Onion | 1 1/2 Cup (16 tbs), diced | |
| Parsley | 3/4 Cup (16 tbs), finely chopped | |
| Cilantro | 1/3 Cup (16 tbs), finely chopped | |
| Slivered almonds | 1/4 Cup (16 tbs), toasted | |
| Ground cumin | 1 Tablespoon | |
| Lemon juice | 3 Tablespoon | |
| Olive oil | 2 Teaspoon | |
| Pomegranate molasses | 1 Tablespoon | |
| Dried oregano | 1 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Ground allspice | 1/8 Teaspoon | |
Directions
Combine bulgur and boiling watet in a large bowl; stir well.
Let stand 30 minutes or until water is absorbed.
Heat 1 teaspoon oil in a skillet over medium heat until hot.
Add onion; saute 5 minutes or until tender.
Add onion, parsley, and remaining ingredients to bulgur.
Cover and chill.
Let stand 30 minutes or until water is absorbed.
Heat 1 teaspoon oil in a skillet over medium heat until hot.
Add onion; saute 5 minutes or until tender.
Add onion, parsley, and remaining ingredients to bulgur.
Cover and chill.
Chef
