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Zucchini Tabbouleh

Prep time 30 mins
Yield 6 servings.

Ingredients

  • 3/4 cup bulgur (cracked wheat), uncooked
  • 1 cup boiling water
  • 2/3 cup finely chopped zucchini
  • 1/3 cup finely chopped sweet red pepper
  • 1/4 cup finely chopped fresh parsley
  • 1/4 teaspoon salt
  • 3 tablespoons lemon juice
  • 1 teaspoon olive oil

Nutrition Information

  • calories 72
  • caloriesfromfat 13 %
  • fat 1 g
  • satfat 0.2 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 2.4 g
  • carbohydrate 14.7 g
  • fiber 3.4 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 102 mg
  • calcium 0.0 mg

How to Make It

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

  2. Add zucchini and next 3 ingredients to bulgur; toss well.

  3. Combine lemon juice and oil; stir well with a wire whisk. Add to zucchini mixture, tossing well. Serve at room temperature or chilled.

Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook