Radish Sprout Tabbouleh

This twist on classic tabbouleh swaps in radish sprouts for parsley, adding a peppery kick to the fresh flavors of bulgur, tomato, and cucumber.

Serves 4 (serving size: 1 cup)

Ingredients

• 1 cup bulgur wheat
• 1 ½ cups water
• 2 cups organic radish sprouts
• ¼ cup red onion, finely diced
• 2 medium tomatoes, diced
• 1 large English cucumber, diced
• 2 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp red wine vinegar
• 1 tsp salt
• 1 tsp freshly ground black pepper

Directions

1. Combine bulgur and water in a medium bowl; set aside for about 10-15 minutes or until bulgur softens and water is absorbed. Fluff bulgur with fork; transfer to a large bowl.
2. Add sprouts, onion, tomatoes, and cucumber to bowl, tossing to combine.
3. Drizzle bulgur mixture with olive oil, lemon juice, and vinegar; toss gently.
4. Season with salt and pepper; toss.
5. Refrigerate for at least 30 minutes to allow the flavors to meld before serving.