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 3 ½ 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 parsley. If you use mint, also try using an equal amount of orange juice instead of lemon juice.
Serving size: 1½ cups
Calories: 200; Total Fat 2g: Saturated Fat: 0g; Cholesterol: 0mg; Sodium: 125mg; Total Carbohydrate: 43g; Dietary Fiber: 10g; Protein: 7g.