11 hours ago, MokaPot said:@shain, have you ever posted a recipe for salad-type tabbouleh? If so, could you please direct us to it? It sounds nice.
The amounts are in grams, but definitely don't need to be exact, I often eyeball it. It's just how I work (I don't like volume measurements nor calling for "large"/"small" ingredients).
110 g whole or coarse bulgur
180 g tender parsley, stems removed, very finely chopped
60 g mint, stems removed, very finely chopped
150 g (1 large) tomato, finely diced
150 g (2 small) cucumber, finely diced
2 scallions, sliced thin
4 tsp sumac
1/6 tsp cinnamon
1/2 tsp nutritional yeast (optional)
Apx 6 tbsp olive oil - a bold and peppery one
3-4 tbsp lemon pulp and juice (cut the lemon in half and scoop it out over a bowl)
Salt and pepper to taste
Cook bulgur, drain well and chill.
Mix everything, let it mingle for 15 minutes.
Adjust to taste.
