Easy! From my friend Susan Fanny Ford Robertson...
Ingredients - Tabouli
1 cup Bulgur Wheat (Cracked Wheat) (Substitute quinoa for the Bulgur Wheat and the salad will be gluten free.)
2 cups boiling water
1/2 cup chopped tomatoes (seeded)
1/4 to 1/2 cup chopped fresh parsley
Ingredients - Umeboshi Plum Dressing If you don't have Umeboshi paste in your area, just leave it out and substitute a little orange juice instead.
5 teaspoons Umeboshi plum paste - You could even use plum jam!
2 tablespoons sesame oil
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
Water, as needed
If you don't have Umeboshi paste in your area, just leave it out and substitute a little orange juice instead.
1 cup Bulgur Wheat (Cracked Wheat) (Substitute quinoa for the Bulgur Wheat and the salad will be gluten free.)
2 cups boiling water
1/2 cup chopped tomatoes (seeded)
1/4 to 1/2 cup chopped fresh parsley
Ingredients - Umeboshi Plum Dressing If you don't have Umeboshi paste in your area, just leave it out and substitute a little orange juice instead.
5 teaspoons Umeboshi plum paste - You could even use plum jam!
2 tablespoons sesame oil
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
Water, as needed
If you don't have Umeboshi paste in your area, just leave it out and substitute a little orange juice instead.
Steps
- Mix wheat and boiling water; cover and cool.
- Add chopped tomatoes (seeded).
- Add chopped parsley.
- Toss with dressing; chill and eat!
