tomato tabbouleh salad / for vegans

Name: Tomato Tabbouleh Salad / for Vegans
Prep time: 30 min
Cook time: 4 h 30 min
Yield: 6
Ingredients: - 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

(1 RATING)

48 Pinches 1 Photo

Shadow Heart

sheridan, WY

Updated on Aug 29, 2011

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

Rate

prep time 30 Min

cook time 4 Hr 30 Min

method ---

yield 6 /7

Ingredients

- 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

Step 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

Step 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
Step 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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