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Tabbouleh with Sprouted Adzuki Beans, Lentils and Peas

Tabbouleh with Sprouted Adzuki Beans, Lentils and Peas

Image credit to: Christopher McIntosh

Ingredients

  • 1 cup dry bulgur wheat
  • 1 1/2 cups boiling water
  • 1 1/2 tsp salt
  • 1/4 cup fresh lemon or lime juice
  • 1/4 cup olive oil
  • 2 tsp fresh garlic, pressed
  • 3 whole scallions chopped
  • 6 tbl fresh mint, chopped
  • 1 cup fresh parsely
  • 1 4-oz package Jonathan's Munchin' Mix (Sprouted Adzuki Beans, Lentils and Peas)
  • 1 cucumber, diced

Recipe

1. Combine bulgur, boiling water and salt in a bowl, cover and let stand 30 minutes.

2. Add all the other ingredients, blending well. At this point, the mixture will be watery.

3. Refrigerate for at least 3 hours (but overnight is best). Recipe serves 4.

Recipe courtesy of Jonathan's Sprouts

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