Ingredients
-
1/2
-
1 1/2
-
1
-
1
-
2
-
1
-
3
-
3
-
1/2
-
-
1
-
-
-
-
Directions
Tabbouleh With Chickpeas, , OK I couldn`t follow directions with this! First The cold water left it crunchy drained it and used hot water Then used sweet onion just because thats what I had Added a cucumber Substituted the lemon with 1 whole fresh lime juice
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Steps
|
1
Done
|
Put the Bulgur in a Small Bowl, Cover With Cold Water and Let Stand For 10 Minutes, Then Drain. |
|
2
Done
|
Place the Bulgur in a Clean Kitchen Towel or a Double Thickness of Cheesecloth and Squeeze Dry. |
|
3
Done
|
Transfer to a Bowl and, Using a Fork, Separate Into Individual Grains. |
|
4
Done
|
Stir in the Parsley, Green Onions, Tomato, Mint, Chickpeas, Olive Oil, the 3 Tbs. |
|
5
Done
|
Lemon Juice and the Cumin. |
|
6
Done
|
Season With Salt and Pepper. |
|
7
Done
|
Taste and Add More Lemon Juice, If Needed. |
|
8
Done
|
Cover and Refrigerate For at Least 2 Hours. |
|
9
Done
|
Bring to Room Temperature Before Serving. |
|
10
Done
|
Taste and Adjust the Seasonings, and Serve With the Romaine Hearts Alongside For Scooping. |
