Mediterranean Tabbouleh Salad

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 bunch flat leaf parsley
• 1 large cucumber
• 1 -2 tablespoon olive oil
• 2 small zucchini, diced
• 1 red onion, diced
• 2 -3 garlic cloves, minced
• 1 3/4 cups vegetable broth
• 1 cup bulgar wheat
• 2 -3 tablespoons red wine vinegar
• 2 large summer tomatoes
• 1/2 cup plain yogurt
• 1/4 cup black olive tapenade
• 1 small romaine lettuce hearts

Recipe

• 1 chop parsley, seed and dice cucumber, add to a large mixing bowl or salad bowl.
• 2 heat olive oil a wok, or wide pan with high sides, over medium high heat. add onions, garlic, and zucchini, cook until onions start to turn translucent.
• 3 add broth to wok, bring to a boil, add bulgur, remove from heat and allow to stand, covered for 7-10 minutes, until liquid is absorbed. drain any excess liquid, and add vinegar.
• 4 allow wheat mixture to cool slightly, mix with cucumber and parsley. salt and pepper to taste. chill for at least one hour, or overnight.
• 5 roughly chop tomatoes and stir into tabbouleh just before serving. do not add tomatoes before chilling, as refrigeration makes tomatoes bland and mealy.
• 6 mix plain yogurt and black olive tapenade together. you should have a nice salad dressing consistency. if your yogurt is very thick, you may need to add a little water or milk.
• 7 tear romaine leaves into bite size, and divide onto plates. drizzle with a little more oil and vinegar if desired. place a generous scoop of tabbouleh on top of romaine, and top with yogurt/tapenade mixture.