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Vegan Tabbouleh
Lebanese fresh herb salad with bulgur wheat, masses of parsley, mint and lemon, naturally vegan. Squeezing the soaked bulgur completely dry keeps the salad light and herb-forward instead of turning into a heavy, waterlogged grain salad.
Ingredients
Instructions
Pour just enough boiling water over bulgur to cover, soak 20 minutes then drain.
Squeeze bulgur completely dry in a clean cloth.
Chop parsley very finely — it is the hero of this dish.
Combine bulgur, parsley, mint, tomatoes and spring onions.
Dress with olive oil and lemon juice.
Season with salt and allspice.
Toss well and taste — it should be very fresh and bright.
Rest 15 minutes before serving.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
