July 11, 2017
Fresh Tomatoes, Salads, Vegetable Salad,
Grains, Bulgur (cracked wheat), Mediterranean, Middle Eastern, Budget-Friendly, Easy/Beginner Cooking, No-Cook, Quick Meals, Refrigerator, Gluten-Free, High Fiber, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian more
Add toRecipe Book
Add toShopping List
"One of my favorite salads, this version is from a wholesome blog by Amy, who got it from a Turkish man at a food cart in Germany."
Place dried bulgur into a large bowl, add boiling water.
In a separate small bowl, mix together oil, lemon juice, tomato paste, harissa, and salt.
Pour into bulgur and water mixture, mix well.
Let stand at room temperature for about ½ hour, or until the bulgur has absorbed the juices and becomes nice and fluffy.
Add in the remaining ingredients. Place in the refrigerator and let sit for at least another hour before serving.
This was an awesome, spicy tabbouleh. It was very different from the classic tabbouleh I grew up with. The spices from the harissa and the tomato paste add a lot of depth. Thank you for sharing! Made for CQ '17.