Tabbouleh (Bulgur And Parsley Salad)

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* Exported from MasterCook *

 

Tabbouleh (Bulgur And Parsley Salad)

 

Recipe By : The (Almost) No Fat Holiday Cookbook, by Grogan, page 53

Serving Size : 8 Preparation Time :0:00

Categories : Grains And Cereals Salads, Main Dish

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 cup dry bulgur wheat

1 cup boiling water

***DRESSING***

3/4 cup vegetarian broth

1 1/2 teaspoons cornstarch

1/4 cup lemon juice

1 teaspoon salt

black pepper -- to taste

***

4 cups fresh parsley -- minced

2 ripe firm tomatoes -- diced

1/2 large cucumber -- peeled and diced

1/2 large green bell pepper

seeded and chopped -- (optional)

1/2 cup fresh mint chopped

1/2 cup green onion -- chopped

1 tablespoon dried dillweed

(or 3 T. fresh chopped)

***GARNISH***

crisp romaine lettuce leaves

2 firm ripe tomatoes -- cut into wedges

fresh parsley and mint sprigs

 

Serves 8 to 12

 

This popular Middle Eastern salad has long been a staple for vegetarians,

but it often contains 1/4 cup or more of olive oil for a salad of this

size. Our version contains no oil, but none of the flavor is

missing! Mound the tabbouleh in a serving bowl or platter with a rim, and

surround it with crisp, romaine lettuce leaves to use as

scoopers. Decorate the top of the salad with tomato wedges, and sprigs of

fresh mint and parsley (and a few Greek olives, for authenticity, if you like).

 

In a large serving bowl, mix together the bulgur and boiling water. Let

stand while you prepare the vegetables and dressing.

 

To make the dressing, mix together the broth and cornstarch in a small

saucepan. Stir over high heat until it boils. Continue stirring until

thickened and clear, then remove from heat. Add the lemon juice, salt, and

pepper, and whisk together well. Chill until time to add to the salad.

 

When the bulgur has absorbed all of the water, add the remaining salad

ingredients and the dressing. Toss well and taste for salt and

pepper. Refrigerate until serving time and present as instructed above.

 

If you are allergic to wheat use Rizcous, made by Lundberg Family Farms,

instead of the bulgur wheat, following the directions on the package for

preparation.

 

Per serving: Calories: 75, Protein: 3 gm., Fat: 0 gm., Carbohydrates: 15 gm.

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