Meditteranean Summer Tabbouleh - grain based vegetable salad Vegan xp

[Guest guest]

I use canned fava or broad beans in this recipe. Saves squeezing the skins

off!! So I'm lazy.

 

* Exported from MasterCook *

 

Meditteranean Summer Tabbouleh - grain based vegetable salad Vegan

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 ounces bulgur or cracked wheat

8 ounces fresh peas podded

8 ounces broad beans podded

8 ounces baby carrots trimmed

2 tomatoes chopped -- (2 to 3)

1 bunch spring onions chopped

1/4 cup chopped coriander

1/4 cup chopped mint

zest and juice of a lemon

1/3 cup olive oil

sea salt

freshly ground black pepper

 

Place the bulgur wheat in a large bowl cover with about 2.5cm water and leave

for 30 minutes; it should soak up all the water.

 

Transfer the bulgur to a colander and press down to extract any unwanted

moisture.

 

Boil the peas until tender then drain and reserve.

 

Boil the beans until tender peeling off the inner skin if necessary and reserve.

 

Boil the carrots whole then slice across thinly.

 

In a large bowl mix the bulgur with all the vegetables then add the herbs and

dressing.

 

Leave for an hour so that all the flavours are combined then serve.

 

Source:

" lovelyrecipes.com "

S(Formatted by Chupa):

" 10.04.04 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 159 Calories; 18g Fat (100.0% calories

from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; trace

Sodium. Exchanges: 3 1/2 Fat.

 

NOTES : If they are at hand a few redcurrants or blackcurrants strewn over the

top look and taste wonderful.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0