How to Dice a Tomato and Make Tabbouleh

How to Dice a Tomato and Make Tabbouleh 00:00 Intro 00:17 What is Bulgur and How to Cook it 01:31 Cucumber, Scallions, Herbs 02:33 Dicing Tomatoes 04:18 Instant Pot Option for Bulgur 04:56 Assembling the Salad Useful Knife Skills videos: Honing a knife https://youtu.be/TMVXfBW2SxA Claw Grip https://youtu.be/Uv7td6UxBXQ Sharpening a knife on the stone https://youtu.be/2Vu6Dq00v7I Sharpening a knife without a stone https://youtu.be/9K7Km3Cqbg8 1.5 cups bulgur 2 cups water Peeled and diced cucumbers Diced Tomatoes Sliced Scallions or minced red onions Any combination of minced parsley, dill, cilantro, mint, basil 3-4 Tbsp lemon juice or to taste 1/3 cup olive oil or to taste 1-2 cans of tuna (optional) Salt and pepper to taste Put the bulgur, water, and salt into a pot. Stir, cover and bring to a boil over high heat. As soon as you see the steam escaping from the lid, turn down the heat to low and cook for 5 minutes. Take off heat, and let rest for 20 minutes before opening the pot. If you have an instant pot, you can cook bulgur on low pressure for 3 min with a natural release. Mix the bulgur to break up the grains and cool it slightly. Add all the other ingredients, taste and adjust salt, lemon juice, and olive oil. Serve right away or within 1-2 hours. If making the salad the night before, don’t cut and add cucumbers and tomatoes until the serving time. Support my channel https://www.patreon.com/helenrennie My Cooking Classes: http://www.helenrennie.com FACEBOOK: https://www.facebook.com/HelensKitchenCooking/ TWITTER: https://twitter.com/HelenRennie1 INSTAGRAM: https://www.instagram.com/helen.rennie/