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Tabbouleh with Roast Lamb

Yield 4 servings (serving size: 1 1/2 cups)
The addition of lamb makes this fiber-rich bulgur salad filling and satisfying.

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 1/2 cups shredded Simple Roasted Leg of Lamb (about 6 ounces)
  • 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

Nutrition 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

How to Make It

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

  2. Stir in parsley and remaining ingredients. Cover and chill.