Turkish Tabbouleh (Kisir)

Turkish Tabbouleh (Kisir) Ingredients

1 1/2 c Fine bulgar; (cracked wheat)	1/4 c Fresh mint; sliced
1 bn Spring onions; trimmed and	80 g Cup red pepper paste;
; chopped	2 Lemons; juice of
2 lg Ripe tomatoes; seeded and	60 ml Olive oil; (3 tablespoons)
1 Red capsicum; seeded and	1 tb Pomegranate molasses; (see
1 sm Cucumber; peeled, seeded and	2 ts Ground cumin
; diced	Salt and pepper to taste
1 " packed" cup parsley;

Instructions for Turkish Tabbouleh (Kisir)

Cover the bulgar with cool water and allow to stand for 30 minutes. Drain well, squeezing out any excess water. In a mixing bowl, combine the spring onions, tomatoes, capsicum, cucumber, parsley and mint and mix well. Whisk together the lemon juice, olive oil, pomegranate molasses, cumin and salt and pepper. Pour the dressing over the vegetable mixture and toss thoroughly to make sure all the ingredients are coated. Add extra salt to taste if necessary then chill for two hours then serve cold or at room temperature. Converted by MC_Buster. Per serving: 628 Calories (kcal); 57g Total Fat; (74% calories from fat); 7g Protein; 37g Carbohydrate; 0mg Cholesterol; 48mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 1/2 Vegetable; 1/2 Fruit; 11 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

Main Ingredient: Cuisine: Uncategorized

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