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Almond tabbouleh
Method
- Spread almonds in a shallow pan.
- Toast in a moderate oven (350F) 10 minutes, or until lightly browned, stirring once or twice while toasting; cool.
- Place bulgur in large bowl. Pour boiling water over to just cover. Let stand until water is absorbed.
- Add cherry tomatoes or raisins, green onions,parsley, mint, lime or lemon juice, oil and pepper.
- Toss until mixed. Cover and chill.
Ingredients:
2/3 cups - chopped natural almonds
1 cups - bulgur(cracked wheat)
1 cups - quartered cherry tomatoes
1 or a 1/2 c raisins
2/3 cups - sliced green onions
1/2 cups - lightly packed chopped
1 - parsley
2 tbsp - chopped fresh mint
1/3 cups - lime or lemon juice
1/4 cups - almond or other polyunsaturd
1 - oil
1/4 tsp - pepper
2/3 cups - chopped natural almonds
1 cups - bulgur(cracked wheat)
1 cups - quartered cherry tomatoes
1 or a 1/2 c raisins
2/3 cups - sliced green onions
1/2 cups - lightly packed chopped
1 - parsley
2 tbsp - chopped fresh mint
1/3 cups - lime or lemon juice
1/4 cups - almond or other polyunsaturd
1 - oil
1/4 tsp - pepper
RECIPES BY REHANA KHAMBATY
