Tabbouleh is a traditional Middle Eastern-style grain salad that usually features bulgur wheat, tomatoes, parsley, and mint. This version is especially high in fiber because it has lentils in addition to the bulgur.
1/2 cup dried lentils
2 cups water
1 cup uncooked bulgur
2 cups boiling water
1/2 cup fresh lemon juice
1 cup coarsely chopped fresh parsley
1 cup coarsely chopped fresh mint
1 cup cherry tomato halves
1 cup sliced canned artichoke hearts, drained
1 cup diced seeded peeled cucumber
1/2 cup minced red onion
1/2 teaspoon pepper
1 1/2 tablespoons olive oil
2 garlic cloves, minced
How to Make It
Combine lentils and 2 cups water in a medium saucepan. Bring to a boil; cover, reduce heat, and simmer 40 minutes or until lentils are tender. Drain, rinse under cold water, and drain again. Transfer to a large bowl.
Combine bulgur, boiling water, and lemon juice in a medium bowl; cover and let stand 30 minutes. Add bulgur mixture, parsley, and next 8 ingredients to lentils; toss well. Cover and chill at least 30 minutes.