Vegetarian Diaries: Tabbouleh

I think most of my recipes that I post are vegetarian.  

I got this recipe from my cousin, Margo.  She brought this to Easter one year and I fell in love with it.  She emailed the recipe to me and I still have the printed out email in my cookbook.  (This was from a time where email was sort of new)

Margo’s comments:  finely chopping the vegetables is quite tedious and time consuming but it’s well worth it. 

Tabbouleh

Ingredients:

1/2 pound (1 1/3 cups) bulgur wheat

1/4 cup sesame seeds

1/2 cup finely chopped carrots

1/2 cup finely chopped celery

1/2 cup finely chopped onion

1 tomato chopped *

1/2 cup finely chopped red pepper

1/2 cup finely chopped green pepper

1 cup canned tomato juice

1/2 cup fresh lemon juice

1 cup cold water

2 tsp fresh thyme leaves

3/4 tsp salt

In large bowl put all tabbouleh ingredients.  Mix well.  Cover and refrigerate overnight.

*You can use 1 can diced tomato (15oz) instead of the tomato.  Use the entire can, including liquid and you can eliminate the 1 cup canned tomato juice

Serve it with crumbled feta or goat cheese sprinkled on top.

This is such a refreshing meal, especially on those extra hot summer days.

Enjoy!