FARMERS’ MARKET TABBOULEH SALAD

Serves 6; recipe by Courtney McDonald

Ingredients:
-1 ½ cups cracked bulgur wheat
-3 cups hot tap water
-1/2 cup chopped Italian parsley
-1/4 cup chopped fresh basil
-2 Tbsp. chopped fresh mint leaves
-3-4 Tbsp. fresh lemon juice
-grated zest of 1 lemon
-3 Tbsp. extra virgin olive oil
-2 large tomatoes, seeded and chopped
-1 medium cucumber, diced
-3 scallions, thinly sliced (whites and greens)
-1 small clove garlic, finely minced
-1/4 tsp. sumac (optional)
-pinch of ground cinnamon
-salt and pepper, to taste

In a medium mixing bowl, mix the bulgur with the hot water and let stand, uncovered, for 45 minutes – until the water is absorbed and the bulgur is softened. Drain off any remaining water. Add the chopped herbs, lemon juice to taste, lemon zest, olive oil, tomatoes, cucumber, scallions, garlic and spices. Mix well and season to taste with salt
and pepper. Let stand at room temperature for at least 30 minutes for the flavors to develop, or cover and refrigerate overnight before serving.

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