Ingredients
- 1 cup water
- 1 cup tomato puree
- 3/4 cup bulgur
- 2 tablespoons balsamic vinegar
- 1 garlic clove, minced
- 1/2 teaspoon ground cumin
- 1 1/2 teaspoons salt
- 1 1/4 teaspoons Louisiana hot sauce
- 4 scallions, sliced
- 1 cup roughly chopped tomatoes
- 1 cup cucumbers, peeled, seeded, and diced
- 3/4 cup green bell pepper, small dice
- 3 tablespoons chopped cilantro leaves
Directions
Bring the water and 1/2 the tomato puree to a boil. Pour over the bulgur and cover for 20 minutes. Fluff with a fork. Combine remaining ingredients and toss with the bulgur. Chill for 1 hour before serving.
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By gomel6468_12051274
Richmond, 86
on October 10, 2009
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I don't like original tabbouleh because of oil. This recipe is very simple to make and delicious without oily taste.
By bbreid_7477921
Pawleys Island, SC
on June 17, 2007
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Delicious. I continue to use this recipe because it's so tasty and very healthy.
By talia.raviv_4133719
Astoria, NY
on August 19, 2006
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I am always looking for ways to use bulgur that does not result in tabbouleh! Bulgur is one of my favourite grains & this dish was a refreshing use for it. I added extra cilantro & ate it with a dolop of sour cream & some thin-sliced avocado. it says 6 servings, but those would be some small servings. I would double for a crowd or to serve as a main soup/meal.
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