Taj Tabbouleh

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.

Yield: 5 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 116
  • Calories from fat: 36%
  • Fat: 4.6g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 0.5g
  • Protein: 3.2g
  • Carbohydrate: 17.9g
  • Fiber: 4.8g
  • Cholesterol: 0.0mg
  • Iron: 1.6mg
  • Sodium: 277mg
  • Calcium: 47mg

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

Preparation

  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.
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