Tabbouleh (cracked Wheat Salad)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Italian | Ethnic, Salads | 2 | Servings |
INGREDIENTS
| 1 | c | Bulghur, cracked wheat |
| 1/2 | c | Boiling water |
| 2 | Scallions, finely chopped | |
| 1/2 | Sweet green pepper, cored | |
| seeded and diced | ||
| 1/2 | Stalk celery, diced | |
| 1/4 | c | Finely chopped Italian |
| parsley | ||
| 1/4 | c | Chopped fresh mint |
| 1 | Plum tomato, skinned | |
| seeded and chopped | ||
| 1 | T | Lemon juice |
| 1 | T | Olive oil |
| 1/4 | t | Salt |
| 1/4 | t | Pepper |
INSTRUCTIONS
Place bulghur in a small bowl; pour over the boiling water and let soak 10 to 15 minutes. Drain and squeeze dry. Place bulgur in a serving bowl and add scallions, green pepper, celery, parsley, mint, and tomato. Toss to mix. In a screw-top jar combine lemon juice, oil, salt, and pepper. Shake to mix. Pour over bulghur mixture. Toss to mix. Chill overnight. Serves 2. From: COOKING FOR TWO TODAY by Jean Hewitt and Marjorie Page Blanchard, Little, Brown and Company, Boston. 1985 ISBN 0-316-35979-3 Shared by: Karin Brewer, Cooking Echo, 8/93 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 96
Calories From Fat: 65
Total Fat: 7.5g
Cholesterol: 0mg
Sodium: 309.5mg
Potassium: 169.1mg
Carbohydrates: 8.5g
Fiber: 2.8g
Sugar: 1.6g
Protein: 1.4g