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tomato tabbouleh salad / for vegans

(1 rating)
nativecook avatar
Recipe by
Shadow Heart
@nativecook
sheridan, WY

This a great dish for vegans and taste so fresh you can serve as side are in a stuffed tomato it look awesome on you table becauses its so colorful you'll get great complaments from your guest you can use romain lett to scoope it as a spoons,Hope you injoy

(1 rating)
yield 6 /7
prep time 30 Min
cook time 4 Hr 30 Min

Ingredients For tomato tabbouleh salad / for vegans

  • 1/2 cup bulgur
  • 1/2 cup boiling water
  • 1 14-1/2-oz. can low-sodium stewed tomatoes
  • 1/2 cup snipped parsley
  • 1/4 cup snipped fresh mint (optional)
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 1 clove garlic, minced
  • 1 teaspoon curry powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup peanuts, chopped

How To Make tomato tabbouleh salad / for vegans

  • 1
    In a colander, rinse bulgur (Type of wheat like a Rice) with cold water; drain well. In a bowl pour boiling water over bulgur; stir. Let stand 15 minutes; drain well. Drain tomatoes, reserving 1/4 cup juice. Cut up large tomato pieces.In a large bowl stir together drained tomatoes, parsley, mint, and currants. Toss bulgur with tomato mixture
  • 2
    For dressing, in blender container combine reserved tomato juice, oil, lemon juice, garlic, curry, cumin, and cinnamon. Cover; blend until smooth. Pour dressing over bulgur
  • 3
    mixture; toss. Refrigerate at least 4 hours or up to 24 hours. (Liquid is absorbed during chilling.) To serve, spoon salad onto plates. Top with chopped peanuts.
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