Tabbouleh Salad

  Salads

The highlight of our neighborhood potlucks has long been my mother-in-law’s tabbouleh. It satisfies the healthiest appetites with filling bulgur wheat, parsley, mint and tomatoes brightened up with olive oil and lemon juice.

Tabbouleh Salad

Average Rating: 3.666666

TOTAL TIME: Prep: 30 min. + chilling
YIELD: 10 servings.

Ingredients

  • 1 cup bulgur
  • 2 cups boiling water
  • 4 medium tomatoes, chopped
  • 2 medium cucumbers, peeled and sliced
  • 1 cup minced fresh parsley
  • 1 cup minced fresh mint
  • 4 green onions, finely chopped
  • 1/3 cup lemon juice
  • 1/3 cup olive oil
  • 1 tablespoon chopped seeded jalapeno pepper
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon pepper
  • Bibb or Boston lettuce leaves

Instructions

  • 1. Place bulgur in a small bowl; stir in boiling water. Cover and let stand for 30 minutes or until most of the liquid is absorbed; drain well.
  • 2. Place in a large bowl. Add the tomatoes, cucumbers, parsley, mint and onions. In a small bowl, whisk the lemon juice, oil, jalapeno, garlic, salt, allspice and pepper. Pour over bulgur mixture and toss to coat.
  • 3. Cover and refrigerate for at least 2 hours. Serve over lettuce leaves.

Nutrition Facts

2/3 cup: 142 calories, 8g fat (1g saturated fat), 0 cholesterol, 129mg sodium, 17g carbohydrate (3g sugars, 5g fiber), 3g protein.
Diabetic Exchanges:
1-1/2 fat, 1 vegetable, 1/2 starch.

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