Tabbouleh with Roast Lamb

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Yield:
4 servings (serving size: 1 1/2 cups)
Judy Lockhart
May 2005
RECIPE BY Cooking Light

The addition of lamb makes this fiber-rich bulgur salad filling and satisfying.

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

Nutritional Information

  • Calories 282
  • Caloriesfromfat 29%
  • Fat 9.2g
  • Satfat 2.6g
  • Monofat 4.8g
  • Polyfat 1g
  • Protein 17.7g
  • Carbohydrate 35g
  • Fiber 9.1g
  • Cholesterol 39mg
  • Iron 3.9mg
  • Sodium 362mg
  • Calcium 69mg

How to Make It

Step 1

Combine bulgur and boiling water in a large bowl. Cover and let stand 30 minutes or until liquid is absorbed.

Step 2

Stir in parsley and remaining ingredients. Cover and chill.

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