Today we’re sharing another amazing recipe from Dr. Corson’s Quick and Healthy Recipes Book – her Tasty Vegan Tabouli salad. It’s a great dish for dinner, lunch or just an afternoon snack to tide you over. It travels great in packed lunches or for picnics and it will stay fresh and yummy in the fridge for several days.

For those of you who may have never had Tabouli before, it’s a Middle Eastern dish made with bulgur wheat and it’s absolutely delicious!

Tasty Tabouli Salad

Prep Time: 10 minutes (Then chill for at least 30 minutes)

Cook Time: 20 minutes

¾ cup boiling water

½ cup cracked wheat or bulgur wheat

1 cup minced parsley

¼ cup minced mint leaves

½ cup finely chopped young green onion

1 tomato, diced

3 tablespoons olive oil

1-2 tablespoons lemon juice

1 teaspoon Himalayan sea salt

1 clove garlic, chopped finely

Pepper and Paprika to taste

Serves: 3 to 4 people

Directions:

Pour boiling water over cracked wheat, cover, and let stand about 20 minutes until wheat is tender and most of the water is absorbed. Add parsley, garelic, mint, onion, and diced tomato. Toss to mix. Combine olive oil, lemon juice, salt, and pepper/paprika. Add to wheat mixture. Chill in fridge until cool then serve.

For an extra crunch, try adding some cucumber diced up! It provides an extra fresh, cool burst of flavor for the Tabouli salad.

Got any tasty recipes of your own to share? Post them here and get entered for a chance to have your recipe featured in Dr. Corson’s next Quick and Healthy Recipes book!

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