Low-Cook Summer Recipe: Tabbouleh!

Recipe submitted by LooiXIV, 07/06/11

Low-Cook Summer Recipe: Tabbouleh!

Ingredients (use vegan versions):

2 cups bulgur
4 cups boiling water
4 cups tomato, chopped (5 plum tomatoes)
5 cups cucumber, chopped (I used 1 1/2 medium cucumbers)
3 cups parsley, finely chopped
1/2 cup mint, finely chopped
2 lemons, juiced
3 tablespoons olive oil
4 large cloves garlic, finely chopped
2 teaspoons salt
1 teaspoon black pepper

Directions:

1. Put dried bulgur into a large glass bowl, and pour the boiling water over it. Give it a quick stir, then cover the bowl with a plate or foil. Ignore it for 30 minutes!

2. After 30 minutes, uncover the bul…

Read full article at vegweb.com

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