Tabouli Salad

Serves: 6-8


1 cup bulgar wheat

2 cups veggie broth, chicken broth, or water

1 bunch green onions, root end cut off and white only sliced thinly or chopped

½ bunch parsley, leaves only, chopped fine

1 medium tomato, small dice

1 Tbsp Flying Olive Lemon Extra Virgin Olive Oil

¼ cup Flying Olive Cilantro and Roasted Onion Extra Virgin Olive Oil

½-? tsp Flying Olive Cayenne Red Chili Extra Virgin Olive Oil, optional, or chili pepper, hot sauce or all of the above. (Fellow wimps, this much Cayenne Red Chili is just barely noticeable)

1 Tbsp Flying Olive Jalapeño Balsamic Vinegar or Oregano White Balsamic

2-4 tsp lemon juice, to taste

½-3/4 tsp dried mint, to taste

½ tsp salt, more to taste

Freshly ground black pepper to taste


Add the bulgar wheat to the broth and bring to a boil. Covver and reduce heat. Simmer about 10-15 minutes until the broth is absorbed. Take off the heat and let sit for 5-10 minutes. Fluff with a fork and let cool a bit.

Meanwhile, prepare the green onions, parsley, and tomato. In a separate dish, prepare the dressing by whisking together the Flying Olive Lemon EVOO, Cilantro and Roasted Onion, and ½ tsp Cayenne Red Chili EVOO's. Whisk in the Jalapeño or Oregano Balsamic Vinegar, 2 tsp lemon juice, mint, salt, and pepper. Taste and adjust seasonings. You may want to add more lemon juice, EVOO, mint, or salt and pepper.

When the bulgur is somewhat cool, add the dressing. Gently fold the bulgar and dressing together. Add the onions, parsley, and tomato. Mix thoroughly. Refrigerate and toss again before serving.

Submitted by Barb L.