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 Home > Tips, Recipes & Links > My Recipes and Tips > TABBOULEH
TABBOULEHTABBOULEH
Serves: 8
Source: "The New American Heart Association Cookbook"
INGREDIENTS
- 18 cherry tomatoes quartered
- Lettuce leaves (optional)
Salad Ingredients:
- 1/2 cup fine bulgur
- 2 bunches of fresh parsley
- 1 cup diced red bell pepper (1 medium)
- 1 medium cucumber, peeled, seeded, and cubed (1-1/2 cups)
- 1/2 cup finely chopped green onions (4 to 5)
- 1/3 cup chopped fresh mint
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
Dressing Ingredients:
- Juice of 2 medium lemons (about 3/8 cup)
- 2 tablespoons olive oil
- 1 to 2 medium cloves garlic, pressed or minced, or 1/2 to 1
teaspoon bottled
minced garlic
DIRECTIONS
1. For salad, put bulgur in a large bowl. Add hot water to cover. Let
sit for
about
30 minutes. Drain and squeeze dry. Return to bowl and fluff with a
fork.
2. Meanwhile, snip enough parsley for 2 cups. Add to prepared bulgur
and stir
in remaining salad ingredients.
3. In a small bowl, whisk together dressing ingredients. Pour over
salad and
toss.
Cover and refrigerate for 3 to 4 hours.
4. To serve, stir in tomatoes and spoon onto lettuce leaves.
Nutritional Information Per Serving:
Calories: 95; Fat: 4 grams; Carbohydrates: 15 grams;
Protein: 3 grams; Sodium: 89 mg; Cholesterol: 0 mg;
Fiber: 4 grams. Exchanges: 1 Bread/Starch
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