LuAnn notes that this salad, which was featured in Vegetarian times over 10 years ago, has the made the rounds of numerous food blogs and other recipe sites and proven itself as beautiful, refreshing, and delicious!
The only change I plan to make is to caramelize the pecans before tossing them into the salad. I know it will make the salad a little sweeter than originally intended, but I think this unusual version of Tabouli will be a tasty counterpoint to the savory falafel and tart tahini sauce.
1 1/2 cups bulgur wheat
1 to 2 teaspoons salt
2 cups boiling water
1/4 cup extra-virgin olive oil
1/4 cup freshly squeezed lemon juice
2 cups finely chopped flat-leaf parsley
3/4 cup finely chopped mint
4 cups chopped strawberries
1 cup toasted pecan pieces
In large bowl, combine bulgur and salt.
Add boiling water, cover and let sit for 30 minutes. Remove cover and fluff with fork.
Stir in oil and lemon juice.
Add parsley, mint and strawberries.
Cover and refrigerate.
When ready to serve, add toasted pecans and toss to mix, or serve with pecans sprinkled on top.
Amount Per serving:
Total fat 16g
Posted by LuAnn (directions edited slightly to conform to KRT's Recipe Form).
Source: Vegetarian Times Issue -- July 1, 1998
(Photo is from the blog What Do I Know?)