grit tabouli

yeilds 6 servings

2 cups bulgur wheat

1/3 cup freshly squeezed lemon juice

2 tbls rice wine vinegar

2 cups boiling water

1/4 cup finely diced, seeded cucumber

1/4 cup finely shredded red radish

1/4 cup finely shredded carrot

1 large bunch fresh flat leaf parsley, stems removed & finely minced

2 green onions, green parts only, finely minced

3/4 tsp sea salt

1/4 tsp cracked pepper

1/4 tsp cumin powder

1/4 tsp granulated garlic

in a large bowl, combine bulgur, lemon juice & vinegar. Add boiling water until covered and let sit until water is absorbed & bulgur is tender to bite...30-45 minutes. cool completely

add remaining ingredients and toss together. Cover and refrigerate a few hours to let flavors develop.

I liked this recipe from the Grit Cookbook, a nice twist on Karyn's Tabouli ~ i did however feel like it needed a bit more crunch, like it was bulgur heavy? Next time i would up the amount of veggies and definatley add chopped tomatoes! enjoy.