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Pork Tabbouleh

Yield 6 servings (serving size: 1 2/3 cups)
Mint, lemon juice, and parsley brighten this refreshing salad.

Ingredients

  • 1 1/2 cups boiling water
  • 1 cup uncooked bulgur
  • 1 1/2 cups (1/4-inch) cubed Simply Roasted Pork (about 8 ounces)
  • 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

Nutrition 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

How to Make It

  1. 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.

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