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Recipes
04/02/2012
Tabbouleh

1 cup tabbouleh

  • ½ cup baby carrots
  • ½ cup dates
  • 6 ounces fat free or reduced fat yogurt
  • Tabbouleh

    • 1 cup bulgur
    • 1 2/3 cups boiling water
    • 1/3 cup olive oil
    • 1/3 cup lemon juice
    • 1 cup chopped green onions
    • 1 cup chopped fresh parsley
    • 1/4 cup chopped fresh mint
    • 3 tomatoes, chopped
    • 1 cucumber - peeled, seeded and chopped
    • 1 teaspoon salt
    • Ground black pepper to taste

    Combine bulgur and boiling water in a large bowl. Cover, and set aside to soak for one hour.

    Add oil, lemon juice, onions, parsley, mint, tomatoes, and cucumber; toss to combine. Season to taste with salt and black pepper. Cover, and refrigerate for at least one hour.

    Nutritional information for tabbouleh:

    Calories per serving: 166, Total fat: 9.6g, Cholesterol: 0mg, Sodium: 307mg, Total carbs: 19.1g, Dietary fiber: 4.6g, Protein: 3.5g

    Makes eight servings

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