This colorful salad reminds me of tabouli. The orange hue comes from the pureed tomatoes. Serve at room temperature with grilled chicken or lamb.
1, 15 ounce can diced plum tomatoes
1/2 cup olive oil
2 cups chopped onion
2 cups bulgur
1/4 cup lemon juice
1 small jalapeno, minced
1 large red bell pepper, diced
1 large red onion, diced
8 scallions, sliced
1/2 cup fresh chopped parsley
1-2 cups very hot water (add as needed)
1. Saute onions in oil over medium heat until golden. Add tomatoes and liquid and bring to a boil. Puree.
2. In a large bowl, combine all ingredients. Cover and let stand for 45 minutes, until the liquid is completely absorbed.
3. Taste and adjust seasoning if necessary. Let stand at least 30 minutes before serving. Serve cold or at room temperature.
Recipe Copyright Sasha Martin, Global Table Adventure. For personal or educational use only.