Tabbouleh with Roast Lamb

recipe
The addition of lamb makes this fiber-rich bulgur salad filling and satisfying.

Yield:

4 servings (serving size: 1 1/2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 282
Caloriesfromfat 29 %
Fat 9.2 g
Satfat 2.6 g
Monofat 4.8 g
Polyfat 1 g
Protein 17.7 g
Carbohydrate 35 g
Fiber 9.1 g
Cholesterol 39 mg
Iron 3.9 mg
Sodium 362 mg
Calcium 69 mg

Ingredients

1 cup uncooked bulgur
1 cup boiling water
2 cups chopped fresh parsley
2 cups chopped seeded tomato (about 1 1/2 pounds)
1/2 cup thinly sliced green onions
1/3 cup fresh lemon juice (about 1 large)
1 tablespoon extravirgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation

Combine bulgur and boiling water in a large bowl. Cover and let stand 30 minutes or until liquid is absorbed.

Stir in parsley and remaining ingredients. Cover and chill.

Note:

Judy Lockhart,

May 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note