Southwestern Tabbouleh Recipe
Ingredients
| Cracked wheat | 1 Cup (16 tbs), uncooked | |
| Boiling water | 2 Cup (16 tbs) | |
| 3 tablespoons low-sodium soy sauce | ||
| Lemon juice | 2 Tablespoon | |
| Olive oil | 1 Tablespoon | |
| 1 cup seeded, diced tomato | ||
| Jicama | 1 Cup (16 tbs), minced | |
| Cilantro | 1/2 Cup (16 tbs), minced | |
| Chives | 3 Tablespoon, minced | |
| Mint | 2 Tablespoon, minced | |
| Ginger root | 1 Tablespoon, grated | |
| Garlic | 2 Teaspoon, minced | |
Directions
Combine bulgur and water in a large bowl; let stand 1 hour or until bulgur is tender and liquid is absorbed.
Combine soy sauce, lemon juice, and oil, stirring well.
Add to bulgur; toss well.
Add tomato and remaining ingredients; toss.
Cover and chill at least 4 hours.
Combine soy sauce, lemon juice, and oil, stirring well.
Add to bulgur; toss well.
Add tomato and remaining ingredients; toss.
Cover and chill at least 4 hours.
Chef
