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

• 50G Natoora Fresh Italian Flat Leaf Parsley
• 1 Kg Coarse Bulgur Wheat, 1Kg
• 1 Piece Cucumber 1Pc
• 1 Kg Tomatoes 1kg
• 250 ml Critida Lemon Infused Olive Oil 250Ml
• - Sunita Lemon Juice Organic
• 1 Head Organic Romaine Lettuce
• 1 Bunch Spring Onions 1 Bunch
• 12.5 Kg Top-Op Cooking Salt 12.5kg

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 and 2 bunches of parsley.
4. 4. In a large mixing bowl, combine the drained bulgur wheat, diced cucumber, tomato, green onions, and parsley.
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.