Not Quite Tabbouleh

Name: Not Quite Tabbouleh
Prep time: 20 min
Total time: 20 min
Yield: 2 serving(s)
Ingredients: 20 -30 cherry tomatoes, sliced in half; 1 tablespoon balsamic vinegar; 2 tablespoons fine bulgur wheat; 1/2 red onion, finely chopped; 1 1/2 tablespoons olive oil (ideally extra virgin); 1 clove garlic, crushed; 1 tablespoon lemon juice; 1/4 cup fresh parsley, finely chopped; 1/4 cup mixed fresh herbs, finely chopped (I used about 2/3 basil and 1/3 mint, but suit your own taste)

Submitted by catxx

"This just came together last night as I wanted to use some of our beautiful home-grown cherry tomatoes. The balsamic vinegar seems to enhance the flavour of the tomatoes (much as it does with strawberries).Quantity is only fairly small as I made it for myself and DH - it was perfect as a side dish."

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Ready In:: 20mins
Ingredients:: 9
Serves:: 2

ingredients

20 -30 cherry tomatoes, sliced in half
1 tablespoon balsamic vinegar
2 tablespoons fine bulgur wheat
¹⁄₂ red onion, finely chopped
1 ¹⁄₂ tablespoons olive oil (ideally extra virgin)
1 clove garlic, crushed
1 tablespoon lemon juice
¹⁄₄ cup fresh parsley, finely chopped
¹⁄₄ cup mixed fresh herbs, finely chopped (I used about 2/3 basil and 1/3 mint, but suit your own taste)

directions

Place burghul in small bowl and add 1/2 cup cold water.
Allow to soak for at least 15 minutes, then drain any excess moisture.
Place tomatoes in bowl and drizzle with balsamic vinegar- set aside for 5 minutes to infuse.
Combine burghul with last 6 ingredients and mix well.
Gently toss tomatoes through burghul mix, and season to taste with sea salt and freshly ground black pepper.

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RECIPE SUBMITTED BY

catxx

Brisbane

Here in Australia, we are blessed with an abundance of beautiful fresh produce, and our multi-cultural background has given us lots of wonderful tastes and styles. I've loved food almost all my life (except for a bumpy early start...ate nothing but a slice of apple and a slice of cheese a day for my first two years!). For me, cookbooks are a springboard - I have a taste "on my tongue", I search for appropriate inspiration and voila! something that owes a little to the book, my creativity, and whatever is in my kitchen! That said, I adore Vikki Leng's "A Vegetarian Kitchen" and travel happily through Sheila Lukin's "All Around The World Cookbook". Jamie Oliver is also a favourite, and I've just discovered the Williams-Sonoma baking books!

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