Friday, July 1, 2011

Bulgar Salad with Fresh Tomatoes

I used bulgar because I was out of couscous but you could easily substitute one for the other. Adjust the red pepper paste to your tastes, or leave it out completely if you don't want your salad spicy. Use veggie bouillon to veganize.



V Use vegetable bouillon to make this vegan.

4-6 servings

Ingredients
1 cup tomato juice
1 cup vegetable broth
1 chicken flavoured bouillon cube
1 tablespoon plus 1 teaspoon olive oil
1 cup dry bulgar
Juice of 1 lemon
1/2 teaspoon hot red pepper paste
1 clove garlic, minced
1 large tomato, seeded and diced
2 tablespoons fresh chopped parsley
salt
pepper

Directions
In a medium sized pot, bring tomato juice, broth, bouillon and 1 teaspoon olive oil to a simmer over high heat. Turn off the heat and stir in the bulgar or couscous. Put the lid on and leave it alone for 20 minutes then fluff with a fork.

Transfer the bulgar to a bowl and (while it's still warm) gently toss in the rest of the ingredients including the other 1 tablespoon of oil with the fork. Cover and refrigerate until cooled and ready to serve.


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