We absolutely love tabouleh in the summertime, especially with fresh vegetables from the farmer’s market.
But tabouleh is a lot like pickle recipes in our house: they’re a great place to start, but also a great jumping off place to experiment a bit too!
This recipe is a new favorite: it combines a traditional tabouleh with the zip of muffaleta. The fusion of the peppers, green and black olives and garlic are a perfect combination!
Ingredients
½ cup bulgar wheat
1 cup parsley, diced
1 tomato, medium
1 cucumber, medium
1 garlic clove
salt and pepper
3 tbsp muffaleta (giardiniera)
Instructions
In a separate bowl, cover bulgar wheat with water and set aside for 20 minutes. Drain and pat dry with a paper towel.
Dice tomato and cucumber. Salt and pepper, leave sit for 10 minutes. Pat dry. The salt will help draw out excess moisture.
Combine ingredients and refrigerate for at least one hour, but preferably over night.
The Vegan Trough 