This is a very tasty recipe based on a traditional dish with the ‘sprouters’ twist using our favorite or course, sprouts. Although the dish takes nominal time to make, you should prepare it early morning to use in the afternoon or dinner meal time. For best results let sit overnight.

[yumprint-recipe id=’1′] [wpurp-searchable-recipe]Sprouts Tabbouleh – This must be the most creative take on a staple recipe I have ever seen. I could eat this every single day. – Mix This Part First: bulgur wheat* (* bulgur wheat is available at health food stores), water, salt, Then Add The Following: lemon juice (lime juice may be substituted here), olive oil, scallion onions (chopped), fresh mint leaf (chopped or you may substitute 1/2 tspn dried in lieu), fresh parsley (chopped), sprouts (adzuki beans, lentils, peas or your preference of sprouts), cucumber (diced), tomato (peeled, seeded and diced), Finally: Combine bulgur, boiling water and salt in a bowl. ; Finishing the dish: Mix well. At this point the mixture will be watery. ; Refrigerate for at least 3 hours but overnight is best. ; – (yumprint-recipe id=’1′) [/wpurp-searchable-recipe]

Sprouts Tabbouleh Recipe

Course Salad