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End-of-season tabbouleh salad

a/Recipes/Student Living by

The summer growing season is coming to an end, but there is still time to celebrate the delicious vegetables provided by the warm weather—corn, tomatoes, cucumbers, and much more.  This riff on tabbouleh salad draws inspiration from traditional flavours, but also incorporates delicious in-season produce. This Levantine Arab dish is a healthy and satisfying way to enjoy this time of year.

 

Ingredients

1 cup bulgur (can be substituted with couscous or rice)

3 chopped tomatoes

1 chopped and peeled cucumber

1 diced red or white onion

1 cup cooked corn

4 minced cloves of garlic

½ cup chopped parsley

½ cup red wine vinegar (use less vinegar for a less sour flavour)

3 tablespoons extra-virgin olive oil

¼ cup freshly squeezed lemon juice (about ½ a lemon)

salt and pepper to taste

 

Instructions

1. Cook bulgur or rice according to directions on package.

2. Chop tomatoes, cucumber, onion, garlic, and parsley.

3. Combine all vegetables with bulgur/rice.

4. Add vinegar, oil, lemon juice, and other desired seasonings.