Vegan Tabbouleh With Romaine Lettuce Recipe

About this recipe

A refreshing and light vegan tabbouleh featuring bulgur wheat, fresh herbs, and crisp romaine lettuce. Perfect for dinner as a side dish or appetizer.

Ingredients

• 3 pcs Cucumber Green
• 500 g Organically Grown Tomato (Hybrid) (Tamatar)
• 1 Piece Parsley
• 1 Bunch x 2 Mint Leaves
• 5Ltr Vittorio Pomace Olive Oil
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 500 G Kinwaaquinoa
• 100 g Romaine Lettuce
• 150 g Spring Onion (Kandychi Path)
• 100 g Catch Sprinklers - Iodized Table Salt

Instructions

1. 1. Place 3/4 cup bulgur wheat in a bowl and cover with water. Let it soak for 20 minutes until softened, then drain well.
2. 2. Wash and dry 1 head of romaine lettuce. Arrange the leaves around the edge of 4 serving dishes to create a base.
3. 3. Dice 1 cucumber, 1 tomato, and finely chop 8 green onions, 1 bunch of parsley, and 1 bunch of fresh mint.
4. 4. In a large mixing bowl, combine the drained bulgur wheat, diced cucumber, tomato, green onions, parsley, and mint.
5. 5. Add 3 tablespoons of olive oil, 3 tablespoons of lemon juice, and 1 teaspoon of salt to the mixture. Toss well to combine.
6. 6. Spoon the tabbouleh mixture onto the prepared serving dishes with romaine lettuce. Serve immediately or chill for 30 minutes before serving.