Cumin-scented tabbouleh with cilantro
Published by Chatelaine
on 8/1/2009
Ingredients
- 1 cup (250 mL) bulgur
- 2 large ripe tomatoes
- 1 cup (250 mL) finely chopped cilantro
- 2 tbsp (30 mL) finely chopped drained pickled hot peppers
- 1/4 cup (50 mL) pine nuts, preferably toasted (optional)
- 1 lemon
- 1/3 cup (75 mL) olive oil
- 2 garlic cloves, minced
- 1 tsp (5 mL) toasted cumin seeds or 1/2 tsp ground cumin
- 1/4 tsp (1 mL) salt
- Freshly ground black pepper
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