Tabbouleh

Yield: 6 servings (serving size = 1 cup)
Source: Cooking Light Website

INGREDIENTS:

4 cups fresh parsley sprigs
1/4 cup fresh mint leaves
2 cups diced seeded cucumber
2 cups diced seeded tomato
1 cup uncooked bulgur or cracked wheat
3/4 cup diced onion
1/3 cup fresh lemon juice
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1 garlic clove, minced

INSTRUCTIONS:

  1. Place parsley and mint in a food processor; process until finely minced. Combine parsley mixture, cucumber, and remaining ingredients in a large bowl; toss well. Cover and marinate in refrigerator at least 4 hours.

NUTRITIONAL INFO:

Healthy Units: 3 per serving
calories: 164 carbohydrates: 27.3 g cholesterol: 0 mg fat: 5.4 g sodium: 229 mg protein: 5.2 g calcium: 79 mg iron: 3.5 mg fiber: 7.5 g

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