Tabbouleh (Bulgur And Parsley Salad)

[Guest guest]

We had this for dinner last night with Ornish's Spicy Corn Muffins which I

will also post.

 

* Exported from MasterCook *

 

Tabbouleh (Bulgur And Parsley Salad)

 

Recipe By : Everyday Cooking with Dr. Dean Ornish, page 153

Serving Size : 4 Preparation Time :0:00

Categories : Grains And Cereals Salads, Main Dish

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup bulgur

1/2 cup diced and seeded and peeled cucumber

salt to taste -- plus

1/2 teaspoon salt

3 tablespoons lemon juice

1 teaspoon minced garlic

Pepper

1 cup diced fresh tomato

1 cup chopped parsley

1 tablespoon chopped fresh mint

 

SERVES 4

 

Spoon this Lebanese salad into pale green romaine spears or scoop it up

with wedges of warm whole wheat pita bread. You might want to double this

recipe and have the remainder for lunch the next day. Tabbouleh makes a

great sandwich: pile it into pita bread along with shredded lettuce, sliced

tomato, and a spoonful of Hummus (see separate recipe) or nonfat yogurt

 

Bring 1 cup water to a boil in a small saucepan. Add bulgur, cover, remove

from heat, and let stand 25 minutes.

 

Sprinkle cucumber with 1/2 teaspoon salt. Place in a sieve set over a bowl

and let drain 20 minutes. Press lightly on the cucumber to release moisture.

 

In a small bowl, whisk together lemon juice, garlic, and salt and pepper to

taste. Transfer bulgur to a large bowl, add lemon juice mixture, and fluff

with a fork to blend. Stir in tomatoes, cucumbers, parsley, and

mint. Taste and adjust seasoning.

 

TIP: Be sure to buy bulgur and not plain cracked wheat. Bulgur is cracked

wheat that has been steamed, then dried, so it needs only to soak in hot

water to soften.

 

Serving size: 1 cup. Calories: 166, Fat: 0.85 g, Cholesterol: 0 mg,

Carbohydrate: 36.2 g, Protein: 6.4 g, Sodium: 296.8 mg.

 

 

 

 

 

- - - - - - - - - - - - - - - - - -