Tabbouleh with Roasted Red Pepper Dressing

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* Exported from MasterCook *

 

Tabbouleh with Roasted Red Pepper Dressing

 

Recipe By : Natural Health, September 2000

Serving Size : 4 Preparation Time :0:00

Categories : Middle Eastern Fare

 

Amount Measure Ingredient -- Preparation Method

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2 cups fine-grain bulgur

4 ounces jarred roasted red peppers -- drained

1/2 teaspoon Near East pepper

1 tablespoon molasses

1 tablespoon lemon juice

2 tablespoons extra-virgin olive oil

2 medium tomatoes, cored, seeded -- and diced small

2 medium scallions, white & light green parts only --

sliced thin

1/2 cup fresh parsley leaves

1 medium head Romaine lettuce, leaves washed

--and thoroughly dried

 

Place bulgur in large bowl. Add 4 cups boiling water and set aside,

stirring occasionally, until bulgur has softened, 15 to 20 minutes.

Drain bulgur, shaking strainer and gently pressing out excess moisture.

Return bulgur to bowl to cool.

 

Meanwhile, place jarred red pepper, Near East pepper, molasses, and

lemon juice in food processor or blender and process, scraping down

sides of bowl, until smooth. Add oil and process until incorporated.

Add salt to taste.

 

Add tomatoes, scallions, and parsley to bowl with bulgar; toss gently.

Drizzle with dressing and toss again.

 

Line 4 plates with whole lettuce leaves. Spoon some tabbouleh over each

plate and serve immediately.

 

Per Serving: 347 calories, 11 g protein, 8 g fat, 63 g carbohydrates,

17 g fiber, 311 mg sodium, 46% vitamin A, 126% vitamin C, 9% calcium.

 

MCFormatted by Natallie <earthspectrums

 

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NOTES : A sweet, tangy roasted red pepper dressing enliven a simple

tabbouleh salad. If you can't find Near East pepper, use ¼ teaspoon

each sweet paprika and hot red pepper flakes. If you have pomegranate

molasses, use two tablespoons and omit the molasses and lemon juice.