Tabbouleh

This tabbouleh has a crunchier texture than most because it calls for uncooked bulgur, which softens over time as it absorbs the marinade. Belgian endive leaves make great scoopers.

Yield: 6 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 164
  • Calories from fat: 30%
  • Fat: 5.4g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 0.7g
  • Protein: 5.2g
  • Carbohydrate: 27.3g
  • Fiber: 7.5g
  • Cholesterol: 0.0mg
  • Iron: 3.5mg
  • Sodium: 229mg
  • Calcium: 79mg

Ingredients

  • 4 cups fresh parsley sprigs
  • 1/4 cup fresh mint leaves
  • 2 cups diced seeded cucumber
  • 2 cups diced seeded tomato
  • 1 cup uncooked bulgur or cracked wheat
  • 3/4 cup diced onion
  • 1/3 cup fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1 garlic clove, minced

Preparation

  1. Place parsley and mint in a food processor; process until finely minced. Combine parsley mixture, cucumber, and remaining ingredients in a large bowl; toss well. Cover and marinate in refrigerator at least 4 hours.
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