Serves: 4
Total Calories: 220


3/4 cup bulgur wheat
1 cup boiling water
1/4 cup olive oil
1/4 cup lemon juice
1 to 2 clove garlic
1/2 teaspoon sea salt
1 cup finely minced fresh parsley
1/4 cup finely chopped scallion
2 tablespoons finely chopped fresh mint leaves or 1 teaspoond dreid (optional)
1 medium tomato


1. Place the bulgur in a bowl and add the boiling water. Cover and let stand about 30 minutes or until the water is completely absorbed.
2. Add the olive oil, lemon juice, garlic, and salt to the bulgur and mix well. Refrigerate at least 30 minutes to allow the bulgur to absorb the flavors.
3. Add the parsley, scallions, and mint (if using). Mix well and refrigerate until well chilled.
4. Serve over a bed of salad greens and garnish with chopped tomatoes.

For a Change . . .
* For Quinoa Tabouli, instead of bulgar, use 1 cup quinoa cooked in 2 cups water, and decrease the olive oil to 2 tablespoons.

Nutritional Facts:

Serves: 4
Total Calories: 220
Calories from Fat: 121

This Tabouli recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.

More Recipes from the Vicki's Vegan Kitchen Cookbook:
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Lemon Shoyu Dressing
Tahini Umeboshi Dressing
Favorite Flax Oil Dressing
Avocado Yogurt Dressing
Roasted Garlic and Bell Pepper Dressing
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Pine Nut Dressing
Hazelnut Vinaigrette
Roasted Garlic Vinaigrette
Mango Dressing
Creamy Hemp Seed Dressing
Savory Lemon Dressing
Miso-Mustard Dressing
Sun Dried Tomato Dressing
Creating a Complete Meal Salad
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Tuscan Spelt Salad
Black Bean, Corn, and Tomato Salad
Arame Rice Salad
Green Bean Salad
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Carrot Almond Salad
Tempeh Salad
Cucumber Yogurt Salad
Florida Salad
Red Gem Salad
Cucumber Wakame Salad
Fennel Waldorf Salad
Pearl Buck Radishes
Tomato Avocado Salad
Arame Orange Watercress Salad
Lambie's Raw Kale Salad
Sprouting A Garden in Your Kitchen

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