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Tabbouleh




Source of Recipe


SAVEUR, Jul/Aug 2002 pg. 69


List of Ingredients




1 cup bulgur, fine bulgur (No. 1)
1 1/3 cups fresh lemon juice (about 5 lemons)
3 bunches scallions, trimmed and finely chopped
3 cups chopped parsley, leaves only (about 2 bunches)
3 large ripe tomatoes, cored and diced
1/3 cup extra virgin olive oil, *see Note
Kosher salt, or sea salt

Recipe



Put bulgur into a large glass or ceramic bowl, then 1 cup of the lemon juice and 2 cups water. Cover bowl and let sit aside, at room temperature, until most of the liquid has been absorbed and bulgur is tender, about 2 hours.

Drain bulgur in a sieve, gently pressing kernels to remover excess liquid. Transfer to a clean large glass or ceramic bowl and add scallions, parsley, tomatoes, olive oil, and the remaining 1/3 cup lemon juice. Season to taste with salt and toss well. Serves 6 to 8.

Per Serving: 169 Calories; 10g Fat; 3g Protein; 21g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 21mg Sodium.

MY NOTE:
Only use 1/4 cup oil = 149 Calories; 7 g Fat per serving