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ten minute tabouli with tahini dressing

Tabouli is always popular around here. I think what people love about it is the chewy texture of the bulgar wheat.

Tabouli

2 cups coarse bulgar wheat

4 cups boiling water

handful sundried tomatoes, chopped

1/2 cup whole black olives

1/4 cup capers

1/2 a cucumber, diced

1/4 small bunch parsley, very finely diced (you can even use a food processor)

 

Boil the water, then add the wheat and let it stand until its soaked up all the water and you can easily squish a grain between your fingers. Chop up everything else and add to wheat. Tada! That’s it.

Two minute tahini dressing

whenever I need a salad dressing in a hurry I make this. So. Simple. And somehow elegant!

1/4 cup tahini

1/2 cup oil

1/4 cup water

1/4 cup lemon juice

1/4 tspn hing

1/4 tspn salt

whatever herbs and spices you desire! Today I used dill tips, yesterday paprika and oregano. (I make A LOT of this stuff!)

Method:

With a whisk, mix the tahini and lemon juice. Then whisk in oil and then slowly, water. It should go white and creamy. And spices and you’re done!

Have a wonderful Wednesday evening 🙂

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About Madhava.Sangini

Hi, I'm Madhava Sangini. I'm a cook, a naturopath, a Mum, a musician and I practice Bhakti Yoga. I live in rural New Zealand with my husband and 1 year old son. I blog about Vegan/vegetarian cooking, healthy living, conscious parenting, music making, homemaking.... My interests are diverse and this blog is also quite diverse.

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