Pork Tabbouleh

Mint, lemon juice, and parsley brighten this refreshing salad.

Yield:

6 servings (serving size: 1 2/3 cups)

Recipe from

Nutritional Information

Calories 382
Caloriesfromfat 18 %
Fat 7.5 g
Satfat 1.4 g
Monofat 3.8 g
Polyfat 1.4 g
Protein 20 g
Carbohydrate 62.3 g
Fiber 13.5 g
Cholesterol 26 mg
Iron 4.2 mg
Sodium 887 mg
Calcium 98 mg

Ingredients

1 1/2 cups boiling water
1 cup uncooked bulgur
1 1/2 cups chopped seeded plum tomato
1 cup chopped seeded cucumber
1 cup finely chopped fresh parsley
1/2 cup chopped green onions
1/2 cup chopped fresh mint
1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
1/3 cup lemon juice (about 2 lemons)
1 tablespoon extravirgin olive oil
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced

Preparation

Combine water and bulgur in a large bowl; cover and let stand 15 minutes or until water is absorbed and bulgur is tender. Add Simply Roasted Pork and next 6 ingredients (through chickpeas); toss gently to combine.

Combine lemon juice and remaining ingredients, stirring with a whisk. Drizzle juice mixture over pork mixture; toss to combine. Chill at least 2 hours.

Note:

David Bonom,

September 2004