Slow Cooker Mediterranean Tabouleh Salad Recipe

Ingredients

• 2 14½ oz (435 ml) cans vegetable broth
• 2 cups (500 ml) bulgur
• 10 oz (300 g) package coarsely shredded carrots
• 1large yellow onion, peeled and chopped
• 4 cloves garlic, peeled and minced
• 1 teaspoon finely shredded lemon peel
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 medium tomatoes, chopped
• 1 cup (250 ml) chopped cucumbers
• 1/3 cup (80 ml) sliced green onions
• 3 tablespoons (45 ml) snipped fresh parsley
• 1 tablespoon (15 ml) snipped fresh mint
• 1/4 cup (60 ml) olive oil
• 2 tablespoons (30 ml) freshly squeezed lemon juice
• 1/2 teaspoon salt

Instructions

In a 4-quart (4 L) slow cooker, combine vegetable broth, bulgur, carrots, yellow onion, garlic, lemon peel, 1/2 teaspoon salt, and black pepper.

Stir well. Cover the pot and cook on high-heat setting for 2½-3 hours.

Turn off the cooker and open the lid. Transfer the mixture to a large bowl. Cover and chill for at least 3 hours.

Stir in chopped tomatoes, green onions, parsley, and mint.

In a small mixing bowl, combine olive oil, lemon juice, and 1/2 teaspoon salt. Whisk well. Drizzle dressing over salad and toss well to coat. Serve with lemon wedges.