Submitted by: Abigail Tromba
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Servings: 6
Racheal Rays Tabbouleh Salad with Nuts
1/4 c. fresh mint
1/2 c. fresh parsley
4 green onion
2 plum tomatoes
1/2 English cucumber
1 sea salt
4 tbsp. extra virgin olive oil
1 c. water
3/4 c. bulgur, wheat, organic
2 hndfl. pine nuts
1 tsp. ground cumin
2 lemon
In a small pot, add the water and bring to a boil over medium heat. Pour the bulgur into a bowl, douse it with the boiling water and let stand for 15 minutes.
Put the nuts in a small skillet over low heat and lightly toast. Remove from the heat and let cool.
In a salad bowl, combine the cumin and the zest and juice of the lemons. Whisk in the EVOO. Add the bulgur, herbs, scallions, tomatoes, cucumber and salt, to taste. Toss together, let stand a few minutes, adjust the seasonings and toss again before serving
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