Quick Tabbouleh

Tomatoes - specifically raw ones - are one of those things I'm trying to incorporate into my diet more. They've never been something I've really liked to eat, though they're one of my favourite things to try and grow in the garden.

So, when Phil came home with some heirloom cherry tomatoes earlier this week, I knew I wanted to use them in a recipe that would showcase lots of bright, fresh flavours.

Earthy cracked wheat, fresh green onions, parsley, mint and tomatoes form the base of this recipe. Any leftovers the next day can be turned into a lunch time salad when mixed with tuna, chopped kalamata olives and capers.

Quick Tabbouleh

(slightly modified from Cooking Light)

Ingredients

2½ cups boiling water, or vegetable stock brought to a boil
1½ cups uncooked bulgur wheat
1 cup chopped fresh flat-leaf parsley
1 cup quartered heirloom cherry tomatoes
3/4 cup diagonally sliced green onions
¼ cup chopped fresh mint
1 tsp freshly grated lemon zest 
6 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
½ teaspoon ground cumin

Directions

1. Place bulgur in a large bowl. Pour boiling water or stock over top. Cover with plastic wrap and set aside for an hour.


2. Once the hour has passed and liquid has been absorbed, fluff bulgur with a fork. To it add parsley through lemon zest.


3. In a small bowl, whisk together remaining ingredients. Pour over bulgur mixture. Toss gently and let sit for at least 30 minutes to allow flavours to combine. Mixture will keep for 3 days in the fridge.