This tabbouleh has a crunchier texture than most because it calls for uncooked bulgur, which softens over time as it absorbs the marinade.
INGREDIENTS (for 8 servings):
- 1 cup bulgur (or cracked wheat), uncooked
- 2 cups boiling water
- 1 large tomato, chopped
- 1 cup minced fresh parsley
- 1 green onion, chopped
- 2 tablespoons minced fresh mint leaves
- 1/4 cup lemon juice
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Combine bulgur and water; let stand 1 hour. Drain bulgur. Add tomato and next 3 ingredients to bulgur; toss well.
Combine lemon juice and remaining 3 ingredients; pour over bulgur mixture, and toss well. Cover and chill 8 hours.
Stir just before serving.
Reprinted with permission of Cooking Light® magazine. All rights reserved.CALORIES 164 (30% from fat); FAT 5.4g (sat 0.8g, mono 3.5g, poly 0.7 g); PROTEIN 5.2g; CARB 27.3g; FIBER 7.5g; CHOL 0mg; IRON 3.5mg; SODIUM 229mg; CALC 79mg