Vegetable Tabouleh

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* Exported from MasterCook *

 

Vegetable Tabbouleh

 

Recipe By :Marilyn Glenville

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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6 ounces bulgar wheat

1 tablespoon olive oil

1 tablespoon flaxseed oil

juice of 3 lemons

2 garlic cloves -- very finely chopped

freshly ground sea salt and black pepper

2 large carrots

2 zucchini squash

1 small head broccoli

4 ounces shelled peas

1 small bunch mint -- finely chopped, reserving a few whole leaves to

garnish

1 large bunch flat-leaf parsley -- finely chopped, reserving a few

leaves to garnish

8 ounces ripe juicy tomatoes -- skinned, stalks removed, and

diced

1/2 cucumber -- diced

1 tablespoon golden flaxseeds

4 to 5 green onions -- chopped

 

Serves 6 to 8. This version of the classicLebanese salad contains seven

different sources of phtoestrogens in the one dish - flaxseeds, bulgur wheat,

garlic, carrots, zucchini, broccoli, and peas - which shows how easy it is to

include them in your diet. The linseed oil provides a good helping of essential

fatty acids, which are crucial for lubricating joints and keeping your skin and

hair health. The tomatoes are full of the antioxidant lycopene, which is

protective against cancer and heart disease.

 

 

Put the bulgur in a large bowl and cover well with warm water. Leave for about

20 minutes to swell and soften. Drain thoroughly, squeezing to remove excess

moisture, and place in a large serving bowl.

 

Mix the oils with the juice of 2 of the lemons and the garlic. Season this

dressing to taste and pour it over the bulgur. Mix well and leave for about 20

minutes more.

 

Put a large pan of salted water on to boil. Dice the carrots, zucchini, and

broccoli to about the same size, just a little larger than the largest of the

peas. Put the peas and diced vegetables in a blanching basket and, when the

water is boiling rapidly, lower into the water for 1 minute only. Refresh in a

bowl of cold water and then draiin well.

 

When ready to serve, mix the chopped mint and parsley into the salad, together

with most of the tomatoes, the cucumber, the flaxseeds, the drained blanched

vegetables, and about 2/3 of the green onions. Adjust the seasoning with more

salt, pepper, and lemon juice, if necessary (it should taste quite sharp).

 

Garnish with the remaining tomatoes and green onions and the reserved whole mint

leaves and parsley leaves.

 

Source:

" Natural Alternatives to HRT Cookbook "

Copyright:

" 2000 "

 

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Per Serving (excluding unknown items): 76 Calories; 3g Fat (28.3% calories from

fat); 4g Protein; 11g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 40mg

Sodium. Exchanges: 2 Vegetable; 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0