Simple Vegan Bulgur Tabbouleh Salad

Parsley is at all times the star of the present in the case of tabbouleh, and this easy recipe from Stay Eat Study blogger Sarah Bond will get it excellent with a contact of cool mint and zesty lemon. 

What you want:

½ cup bulgur 
1 cup water
1 cup diced cucumber 
1 cup diced tomato 
1 teaspoon salt, divided
¼ cup olive oil
3 tablespoons lemon juice 
1 clove garlic, minced
3 cups packed parsley, finely chopped
¼ cup packed mint, finely chopped
2 inexperienced onions, thinly sliced

What you do:

  1. In a small pot, convey bulgur and water to a boil, then cowl and simmer for 15 to twenty minutes, or till tender. Enable bulgur to chill barely.
  2. In a medium bowl, stir collectively cucumber, tomato, and ½ teaspoon of salt. Place in a colander and permit extra moisture to empty. Let drain for 10 minutes.
  3. In a small bowl, whisk olive oil, lemon juice, garlic, and remaining ½ teaspoon of salt.
  4. In a big bowl, toss cooled bulgur, strained cucumber and tomato, herbs, inexperienced onion, and dressing. Serve chilled or at room temperature.
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