Tabbouleh With Sun Dried Tomatoes and Roasted Red Peppers
o prepare the Bulgur, rinse it out a few times and drain. (Best to leave 1/4 cup water with the bulgur to help get moist.) Let it seat on a plate to get moist for about 30 minutes. To prepare the salad, combine the next 7 ingredients in a salad bowl. To prepare the dressing, combine the sun dried tomatoes, garlic cloves, lemon juice, red wine vinegar and process it until it forms a fine paste. Slowly add the olive oil, while the food processor is running. To serve mix the Bulgur, salad and dressing together. Add salt and Aleppo red pepper to taste.
Total Steps
4
Ingredients
15
Tools Needed
3
Ingredients
- 1/2 cup fine Bulgur
- 3 bunch fresh parsley, finely chopped
- 1 bunch fresh purple basil, finely chopped
- 1 tablespoon fresh mint, finely chopped
- 1 bunch green onions, chopped
- 5 tomatoes, chopped
- 4 cucumbers, chopped
- 2 roasted red bell peppers, chopped
- 3 roasted garlic cloves
- 12 sun dried tomatoes (packed in olive oil)
- 3 tablespoons Lemon Juice
- 1 tablespoon Red Wine Vinegar
- 1/4 cup Extra Virgin Olive Oil
- 2 teaspoons Aleppo red pepper or Cayenne pepper
- Salt(optional)
Instructions
Step 1
To prepare the Bulgur, rinse it out a few times and drain. It is best to leave 1/4 cup water with the bulgur to help it get moist. Let it sit on a plate to get moist.
Step 2
To prepare the salad, combine the fresh parsley, fresh purple basil, fresh mint, green onions, tomatoes, cucumbers, and roasted red bell peppers in a salad bowl.
Step 3
To prepare the dressing, combine the sun dried tomatoes, roasted garlic cloves, lemon juice, and red wine vinegar in a food processor. Process until it forms a fine paste. Slowly add the Extra Virgin Olive Oil while the food processor is running.
Step 4
To serve, mix the prepared Bulgur, salad, and dressing together. Add salt and Aleppo red pepper or Cayenne pepper to taste.