Amanda's Kitchen Recipe Archive

Tabbouleh Salad

Vegan
Preparation:  15 minutes
Serves 6-10
 
• 3 large bunches of parsley (about 4 c.), finely chopped
•  1/2 c bulghur wheat, cooked (measured after cooking)
•  1/2 bunch of fresh mint (about 3/4 c.), finely chopped
•  4 green onions with green ends finely chopped
•  3 large tomatoes, cut into very small pieces
•  2 tsp salt
•  3/4 tsp black pepper
•  1/2 c. lemon juice
•  1/2 c. olive oil

 
1. Place the parsley in a large mixing bowl.
2. Squeeze all the excess water out of the bulghur.
3. Then add the bulghur, tomatoes, green onions, and the mint to the parsely.
4. Just before serving, add the salt, black pepper, lemon juice and olive oil to the vegetables.
5. Toss very well.
6. Add more lemon juice or salt to taste.
7. Serve.

 

 

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Amanda's Kitchen is devoted to introducing healthy  vegetarian and vegan cooking to everyone's kitchen.

Page last updated: November 25, 2000

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