| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 | c | Bulgur – soaked in approx 1 |
| cup boiling water for 20 | ||
| minutes until chewy | ||
| 1 | T | Mint leaves, chopped I |
| used dried spearmint up | ||
| to | ||
| 1 | c | Tomatoes – chopped, up to |
| 1/4 | c | Good olive oil |
| 2 | T | Freshly squeezed lemon juice |
| 1 | Crushed cloves of garlic | |
| up to 2 | ||
| 1/4 | t | Cinnamon |
| 1/4 | t | Allspice – ground |
| 1/2 | c | Finely chopped green onions |
INSTRUCTIONS
2 2 From: MBrant1004 <MBrant1004@aol.com> Also yesterday I made a taboule salad for the first time. It turned out pretty good. I combined several recipes until I got the taste that I like. For those of you who have not tried it, taboule is a Mediterranean dish, made from wheat grain and is a very refreshing and healthy salad. I used the coarser grain bulgur, #2. Here goes a posted version and my concoction. After soaking bulgur, squeeze dry and place in a bowl with the mint, parsley (I did not use) , tomato, and green onion. Stir the lemon juice, salt (1/2 tsp) and garlic together and slowly beat in the oil. Stir in the pepper, cinnamon and allspice. Pour the dressing over the salad; toss and serve. Tastes better if you use fresh mint and allow to chill for 3 or 4 hours. Posted to recipelu-digest by jeryder@juno.com on Mar 12, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 72
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 0mg
Sodium: 353.4mg
Potassium: 649.7mg
Carbohydrates: 17.5g
Fiber: 4.4g
Sugar: 7.7g
Protein: 3.2g