Tabbouleh with Roast Lamb

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

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Nutritional Information

Amount per serving
  • Calories: 282
  • Calories from fat: 29%
  • Fat: 9.2g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 4.8g
  • Polyunsaturated fat: 1g
  • Protein: 17.7g
  • Carbohydrate: 35g
  • Fiber: 9.1g
  • Cholesterol: 39mg
  • Iron: 3.9mg
  • Sodium: 362mg
  • Calcium: 69mg

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

Preparation

  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.
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