Armenian Tomato-y Bulgur Salad
1/2 cup olive oil (120 ml)
2 cloves garlic
3 onions
2 cups canned chopped tomatoes (480 ml)
1 teaspoon sugar (5 ml)
salt and pepper to taste
1/2 cup chopped fresh (not dried please) parsley (120 ml)
1/3 cup fresh lemon juice (80 ml)
1 cup medium grain bulgur (240 ml)
Optional: maybe 10 Greek olives, 2 scallions (spring onions), 1 chopped tomato
Heat olive oil. Brown and discard one clove of chopped garlic. Chop onions finely and crush one clove of garlic and cook these in the oil until onions are slightly pink and transparent. Add tomatoes, salt, pepper and vegan sugar. Simmer for 20 minutes. Turn off heat and add bulgur.
Blend mixture well. Cover and let set for 20 minutes (no peeking). Add lemon juice and chopped parsley and mix well.
Top with additional chopped parsley and serve or wait and serve it later, cold.
Optional bit: you can also top with chopped scallions, chopped olives and chopped tomato.
This is good warm or cold but I like it better the next day - cold.
SO HOW'D IT GO?
this was so good, I've never been good with bulgur, this really saved it for me. thanks for the recipe :)
however, I think the oil called for is too much, I don't even think I used half and it still turned out great.
It definitely bugs me that half the tabouli/tabbouleh recipes are under Mediterranean and the other half are under Bulgur, but eh <shrugs>, what can you do? The only variation here is that I cubed some baked 5-spice tofu on top. Easy and tomato-y, I agree with the author that it was good both hot and cold for lunch the next day.