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Tabbouleh

Yield 6 servings (serving size: 1 cup)
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.

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

Nutrition Information

  • calories 164
  • caloriesfromfat 30 %
  • fat 5.4 g
  • satfat 0.8 g
  • monofat 3.5 g
  • polyfat 0.7 g
  • protein 5.2 g
  • carbohydrate 27.3 g
  • fiber 7.5 g
  • cholesterol 0.0 mg
  • iron 3.5 mg
  • sodium 229 mg
  • calcium 79 mg

How to Make It

  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.