Pork Tabbouleh

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

Yield: 6 servings (serving size: 1 2/3 cups)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 382
  • Calories from fat: 18%
  • Fat: 7.5g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 1.4g
  • Protein: 20g
  • Carbohydrate: 62.3g
  • Fiber: 13.5g
  • Cholesterol: 26mg
  • Iron: 4.2mg
  • Sodium: 887mg
  • Calcium: 98mg

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

Preparation

  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.
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