Raw Tabbouleh

Raw Tabbouleh Salad

I was thrilled to find this raw version of one of my favorite dishes on the back of a bag of Bob's Red Mill Bulgur. It's filling enough to be a meal in itself. 


Tabbouleh
2 cups bulgur (presoaked for 1 hour)
3 cups parsley, finely minced
1/4 cup mint, finely chopped
3 green onions (or, 2 to 3 tablespoons red onion, finely chopped)
1/4 teaspoon black pepper
1/4 teaspoon cumin seed, ground
1/2 teaspoon salt (kosher or sea salt is healthiest)
2 medium tomatoes, seeded and diced
3 tablespoons lemon juice
1 medium cucumber, peeled and sliced
1 head romaine lettuce, washed with leaves separated
3 tablespoons olive oil (or, safflower or flaxseed oil)


To presoak bulgur, place 2 cups bulgur in a bowl. Pour 2 cups water over bulgur and let stand for one hour. In a large bowl, using a wooden spoon, gently mix together all ingredients, except the lemon juice, oil, cucumber slices, and romaine leaves. Add the lemon juice, toss, and chill for one hour to blend the flavors. Before serving, toss again with olive oil. Serve in a mound with romaine leaves arranged like the spokes of a wheel. Scatter cucumber slices over romaine leaves. 


Serves six.