Tabbouleh With Raisins
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Ethnic | 4 | Servings | |
INGREDIENTS
| 1 | c | Bulgur |
| 2/3 | c | Scallions, sliced |
| 1/2 | c | Fresh parsley, lightly |
| Packed | ||
| 2 2/3 | T | Fresh lemon juice |
| 3/8 | c | Seedless raisins |
| 1 1/3 | T | Corn oil |
| 1 1/3 | T | Sesame oil |
| Black pepper, to taste |
INSTRUCTIONS
In a large mixing bowl, pour boiling water over bulgur just enough to cover. Let set for 20 minutes until water is absorbed and bulgur is tender. 2. Drain excess water from bulgur and squeeze out any remaining water, using your hands. 3. Add sliced scallions, chopped parsley and fresh lemon juice to bulgur. Mix well, then add remaining ingredients and blend. Recipe By : Jo Anne Merrill File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 220
Calories From Fat: 46
Total Fat: 5.2g
Cholesterol: 0mg
Sodium: 23.1mg
Potassium: 368mg
Carbohydrates: 42g
Fiber: 7.8g
Sugar: 10.1g
Protein: 5.4g