I named this dish “Taboule” because it features fine bulgur and includes cooked onions and tomato sauce instead of the fresh ingredients typically found in tabbouleh.

This vegan delight is perfect for any occasion, and I often serve it with lettuce wraps.

Ingredients:

• 1 very large white onion, finely chopped
• 1 medium bell pepper, finely chopped
• 1 jalapeno pepper, finely chopped
• 2/3 cup olive oil
• 1 can of diced tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon salt (adjust to taste)
• 1 tablespoon cayenne pepper
• ½ teaspoon black pepper
• Juice of two large lemons
• 1 ½ cups fine bulgur
• ½ cup water

Garnish:

• 1 cup finely chopped parsley
• ½ cup finely chopped scallions (optional)

Directions:

1. In a heavy-bottomed pan, cook the onions, bell pepper, and jalapeno in olive oil until soft, about 10 minutes.
2. Add the tomato paste and diced tomatoes, simmer and mix well for about 5 minutes. Add the salt and other spices, stir well, and cook for an additional 5 minutes.
3. Remove from heat, transfer to a large bowl, add bulgur, fresh lemon juice, and water, mixing well. Let it sit for half an hour to allow the bulgur to absorb all the juices.

Serve with Romaine lettuce for scooping.