Vegan Tabbouleh option for a Hearty Lunch Boil or steam 1 cup of dry Mung Beans in 3 cups of vegetable broth. (If allergic to Lentils, add 1 cup of quinoa or couscous)         Add prepared cooked beans to the organic chopped salad: 1 Bunch of Parsley 1/2 cup of Mint Leaves 1 Yellow… Continue reading Mung Beans Tabbouleh🥗