Tabouli Salad
Submitted By:
Richard Munn
Ingredients:
1 cup Bulgur
Juice of 2 lemons
1/4 cup olive oil
1 tbs chopped mint (or 1 mint tea bag)
6 small tomatoes
3/4 cup chopped parsley
Cooking Equipment:
Pot
Cooking Time:
20min
Serves:
4
Instructions:
Cook the bulgur in 1 1/2 cups boiling water, or rehydrate for several hours in cold water in a Nalgene bottle while you travel. Remove the mint tea bag if you've used it instead of fresh chopped mint. Allow to cool, then add remaining ingredients
Vegetarian Recipe:
Yes
Dehydrated Meal:
No
Preparation Difficulty:
simple
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Be creative in adding other fresh veggies like cucumber or green onion.