Bulgur with Soy Bean Sprouts, Broccoli and Cauliflower
Both broccoli and cauliflower are types of cabbage that are comparatively easy to digest and do not burden the digestion as much. They also fill our vitamin account with the immune booster vitamin C and with vitamin A, which is important for good vision and healthy skin. The walnut kernels supply us with omega-3 fatty acids, which keep the heart and blood vessels fit.
If you don't have Bulgur at home, you can also prepare the vegan dish with couscous or brown rice.
Bring approximately 400 ml (approximately 1 2/3 cup) of the broth to a boil in a saucepan, stir in the bulgur, remove from the heat and let stand for about 30 minutes. Heat the remaining broth, pour over the apricots and tomatoes, let stand about 10 minutes and then cool. Cut both into thin strips. Rinse the broccoli and the cauliflower and blanch 5 minutes in salted water. Rinse with cold water, drain well and finely chop. Rinse the sprouts and drain. Coarsely chop the walnuts.
Rinse the parsley and mint, shake dry, pluck off the leaves and finely chop. Stir in the lemon juice, olive oil, season with salt and pepper and mix with all the prepared ingredients before folding into the bulgur. Let stand about 20 minutes and season to taste again before serving.