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Bulgur: Greek Tabbouleh

Photo: Jim Franco
Yield 6 servings (serving size: 1 cup)
Prep: 8 minutes; Cook: 35 minutes.

Ingredients

  • 3 cups boiling water
  • 2 cups uncooked bulgur
  • 1 1/2 cups diced plum tomato
  • 1 cup chopped fresh spinach
  • 1/3 cup crumbled feta cheese
  • 1/4 cup sliced black olives
  • 1/4 cup minced red onion
  • 1/4 cup water
  • 1/4 cup fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 245
  • fat 8 g
  • satfat 2 g
  • monofat 5 g
  • polyfat 1 g
  • protein 8 g
  • carbohydrate 40 g
  • fiber 10 g
  • cholesterol 7 mg
  • iron 2 mg
  • sodium 346 mg
  • calcium 77 mg

How to Make It

  1. Combine 3 cups boiling water and bulgur in a medium bowl; let stand 30 minutes or until water is absorbed. Fluff with fork. Combine bulgur, tomato, and next 4 ingredients (through onion) in a bowl; set aside.

  2. Combine 1/4 cup water and remaining ingredients, stirring well with a whisk. Pour dressing over bulgur mixture, tossing gently to coat.