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Grape Tabouleh

Posted By archives On July 18, 2010 @ 4:34 pm In Beans and Legumes,Rice and Grains,Salads | No Comments

1 cup bulgur
1 cup boiling water
1 1/2 cup chickpeas (or 1 can drained and rinsed)
1/4 of a red onion finely chopped (or 1 bunch scallions)
3/4 of a bunch of parsley
1 to 1 1/2 cup red seedless grapes, sliced in half
fat free red wine or raspberry vinaigrette dressing

Pour the boiling water over the bulgur. Cover and let sit 1/2 hour. Meanwhile pluck the leaves off most of a bunch of parsley–usually about the time I get really bored with the job, that’s enough. Mix all the ingredients together. Add enough dressing to moisten the bulgur. You may find you need to add more dressing the next day, the bulgur soaks it up.

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