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Tabbouleh Salad |
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Serves: 8 Print this RecipeServing size: 1/2 cup You can find the bulgur wheat called for in this recipe in most supermarkets (look in the rice and pasta aisle). 1 cup bulgur wheat 2 cups boiling water 1 large tomato, chopped 1/2 cup minced fresh parsley 1/4 cup chopped scallion 1 tablespoon chopped fresh mint leaves 1/4 cup fresh lemon juice 1 teaspoon (dash) salt and pepper 1 tablespoon olive oil 1 teaspoon ground cumin 1 head (small) butter lettuce 1 lemon, cut into wedges 1. In a small bowl, combine the wheat with the boiling water and let stand at room temperature for at least 1 hour, until the wheat has absorbed the water. The wheat will expand and should yield about 2 cups of rehydrated wheat. 2. Combine the tomato, parsley, scallions, and mint with the wheat and toss well. Combine the dressing ingredients and pour over the wheat salad. Cover and refrigerate overnight or for at least 2-3 hours. 3. To serve, place lettuce leaves on individual plates and spoon salad over lettuce leaves. Garnish with lemon wedges. EXCHANGES Starch 1 Vegetable 1 NUTRITION FACTS Calories 104(Calories from Fat 19) Total Fat 2 grams Saturated Fat 0 grams Cholesterol 0 milligrams Sodium 29 milligrams Total Carbohydrate 20 grams Dietary Fiber 1 gram Sugars 7 grams Protein 3 grams This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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