Hoppy Tabbouleh
Hoppy Tabbouleh | tabouli is a vegetarian | vegan salad made with a cracked wheat called bulgur, dried hops, parsley, mint, onions, garlic, sun-dried tomatoes and tossed in an IPA beer infused dressing.
Servings Prep Time
4 – 6people 8minute
Cook Time
20minute
Servings Prep Time
4 – 6people 8minute
Cook Time
20minute
Ingredients
Instructions
  1. Bring water to a boil in a small saucepan. Just as it comes to a boil, whisk in the bulgur wheat, salt and sun-dried tomatoes. Bring the mixture back to a boil, turn off the heat, cover with a lid and let sit for 20 minutes or until all the water has been absorbed.
  2. Next, add the onion, garlic, parsley, mint and hops to a medium bowl. Mix well and set aside.
  3. In a small bowl, add the olive oil, IPA, malt vinegar and cracked pepper. Once the bulgur is done, fluff the wheat with a fork and add it to the parsley mixture. Pour over the IPA vinaigrette and toss to mix all the ingredients together. Taste and add salt, if needed. If the IPA you are using isn’t very citrusy, you can add 1 teaspoon of lemon | orange | tangerine juice to brighten the flavors of the salad. This salad can be made a day in advance and should be kept refrigerated until ready to serve.
Recipe Notes

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More Mediterranean Beer Cuisine Recipes:

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Greek Salad Recipe
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Executive Chef: Sean Z. Paxton

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