Lemon Fresh Tabbouleh
Servings: 6 (1½ cups Per Serving)
Prep Time: 15
|Serving Size 1½ cups|
| || || || |
|Amount per serving|
|% Daily Value*|
|Total Fat 2g|| |
| ||Saturated Fat 0g|| |
|Cholesterol 0mg|| |
|Sodium 125mg|| |
|Total Carbohydrate 43g|| |
| ||Dietary Fiber 10g|| |
|Protein 7g|| |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Tabbouleh is a classic Middle Eastern dish. This version, inspired by Washington State's Palouse region's vast wheat fields, is considerably slimmed down from the traditional version. Enjoy it for a main course or a side dish salad.
½ cup fresh lemon juice
2 cups (12 ounces) uncooked bulgur
1 teaspoon extra-virgin olive oil
1 teaspoon freshly ground black pepper
¼ teaspoon salt
1 cup chopped fresh parsley
1 bunch (5 or 6) green onions, chopped
2 cloves garlic, crushed
4 tomatoes, chopped
- In a medium-size saucepan, bring the lemon juice and 3½ cups water to a boil.
- Add the bulgur, oil, pepper and salt.
- Remove from heat; cover, and let stand 20 to 25 minutes.
- In a large bowl, combine the parsley, green onions and garlic; toss to mix well.
- Add the bulgur mixture; toss again to mix well.
- Transfer the bulgur mixture to a large serving bowl; refrigerate covered at least 3 hours until thoroughly chilled.
- Sit in the chopped tomatoes just before serving.
Substitute an equal amount of chopped fresh mint for the parlsey. If you use mint, also try using an equal amount of orange juice instead of lemon juice.