KNOXVILLE, Tenn. — For Tabbouleh:
1.5 cups Bulgur Wheat
1.5 cups Boiling Water
1 cup Italian Parsley, finely chopped
2 Tbl Fresh Mint, finely chopped
1 cup Cucumber, diced
1 cup Tomato, diced
¼ cup Fresh Lemon Juice
¼ cup Olive Oil
1.5 tsp Salt
Place bulgur in a container that can be sealed tight. Add boiling water to bulgur, seal the container and set aside until all the water has been absorbed.
Meanwhile, wash parsley and mint in several rinses of water, spin dry and chop. Place chopped herbs in a large mixing bowl. Dice Cucumber and tomato and add to the herbs. When all the water has been absorbed by the bulgur add the bulgur to the herb mixture along with the rest of the ingredients. Mix well.
Tabbouleh can be made up to 1 day ahead. Makes 6 cups.
To assemble Pita:
Pita bread, cut in half
Tomato Head’s Black Bean Sriracha Hummus
Spread a generous amount of Tomato Head’s Black Bean and Sriracha Hummus on the inside of each pita. Sprinkle a layer of chopped cauliflower on top of the hummus, followed by a generous portion of tabbouleh. Serve immediately.
Presented by Mahasti Vafaie, The Tomato Head