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Taj Tabbouleh

Yield 5 servings (serving size: 1 cup)
A few years ago I worked at Washington University with a group of vegetarian students who traded their favorite recipes. My family and friends enjoyed this particular dish so much that I still take it to lunch parties and serve it at home with some pita bread.

Ingredients

  • 1/2 cup uncooked bulgur (cracked wheat)
  • 2 tablespoons fresh lemon juice
  • 1 1/2 tablespoons olive oil
  • 1/2 cup finely chopped green onions
  • 2 garlic cloves, minced
  • 2 cups finely chopped tomato
  • 1 1/4 cups finely chopped celery
  • 3/4 cup finely chopped fresh parsley
  • 1 cup seeded, finely chopped cucumber
  • 1/2 teaspoon salt

Nutrition Information

  • calories 116
  • caloriesfromfat 36 %
  • fat 4.6 g
  • satfat 0.6 g
  • monofat 3.1 g
  • polyfat 0.5 g
  • protein 3.2 g
  • carbohydrate 17.9 g
  • fiber 4.8 g
  • cholesterol 0.0 mg
  • iron 1.6 mg
  • sodium 277 mg
  • calcium 47 mg

How to Make It

  1. Combine the first 3 ingredients in a 2-quart bowl; stir well. Layer green onions, garlic, tomato, celery, parsley, and cucumber over bulgur mixture. Sprinkle salt over cucumber. Cover and chill 24 hours. Toss well before serving.