It's winter and you want something ... like this on the side of your ... oh, mini crab cakes on tiny buns, or chicken, or what have you. What have you? Whatever it is, you should try this, unless what you have is waffles. Maybe not so much with waffles. Then again ...
... I'm back. Anyway, there are many variations on tabbouleh out there in recipe land. This is one of them. Enjoy, or come up with your own.
I know, I've been on a pomegranate seed kick lately. Each fruit produces so many that, aside from just eating them plain, I've tried to find new ways to use them.
Tabbouleh Chowbacca! Style
1 Cup bulgur wheat
1 1/2 Cup boiling water
1/2 Zucchini, sliced
5 Cherry tomatoes
1 Hearty bunch of fresh parsley
1 Hearty handful of fresh mint leaves
4 Cloves of garlic
1/4 Cup pomegranate seeds
3 Tablespoons pine nuts
1/4 Cup shelled pistachios
1/4 Cup lemon juice
2 Tablespoons extra virgin olive oil
Pour the bulgur wheat into a bowl and cover with the boiling water. Put aside for about an hour. Place the garlic cloves into a blender or food processor and chop 'em up good. add the parsley and mint leaves, being sure to remove any stems. Add the tomatoes, zucchini, pistachios, lemon juice and olive oil and pulse until it's all chopped fine and blended. When the hour is up, use a wooden spoon to stir the contents of the blender, the pine nuts, and the pomegranate seeds into the bulgur wheat. This can be served right away or refrigerated overnight for a bulgur wedding.