vegan Taboulleh (LLUMC)

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Taboulleh (LLUMC)

 

Recipe By :Healthy Tomorrow 2001-04

Serving Size : 9 Preparation Time :0:00

Categories : 2Send Pasta

 

Amount Measure Ingredient -- Preparation Method

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

1 cup bulgur wheat

2 cups boiling water

2 Tbsp chopped fresh mint

1 1/2 cup chopped fresh parsley

1/2 cup chopped scallions or green onions

1/2 cup chopped green pepper

2 tomatoes -- chopped fine

1/2 tsp salt substitute

1/3 cup tomato paste

3 Tbsp fresh lemon juice

1 Tbsp olive oil

2 tsp minced garlic

 

Put the bulgur in a mixing bowl. Pour the boiling water over the bulgur. Cover

with foil and let stand for 1 hour.

 

After 1 hour, remove the excess water. The easiest way to do this is to pour the

bulgur and the water into a fine mesh strainer. Let the water drain off,

pressing the bulgur with your hands to remove as much of the excess water as

possible.

 

Place the drained bulgur in a bowl. Blend lemon juice, olive oil, garlic and

salt with tomato paste. Add dressing and remaining ingredients to wheat and toss

well to mix. Cover and refrigerate 1-2 hours to allow the flavors to blend.

Makes about 9 - 3/4 cup servings.

 

Nutritional Analysis per Serving

Calories 118

Fat, g 2

Cholesterol, mg 0

Sodium, mg 80

Diabetic Exchange:

1 1/2 starch

 

Source:

" Loma Linda University Medical Center "

S(VegRecipes):

" Hanneman 2001-05-14 "

Yield:

" 6 3/4 cups "

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

 

Per Serving (excluding unknown items): 90 Calories; 2g Fat (17.9% calories from

fat); 3g Protein; 17g Carbohydrate; 4g Dietary Fiber; trace Cholesterol; 90mg

Sodium. Exchanges: 1 Grain(Starch); 1 Vegetable; 0 Fruit; 1/2 Fat.

 

 

Nutr. Assoc. : 218 0 0 0 4845 0 0 0 0 0 0 0

 

 

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