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Zesty Marinated Veg-Tabbouleh




Source of Recipe


Chyrel's Recipes From Friends 2004
Zesty Marinated Veg-Tabbouleh
Bulgur is the wholesome grain used in this satisfying salad. No cooking is required, just add boiling water to bring out bulgur's nutty essence.

Plan ahead…needs to chill 1 hour
8 servings

TABBOULEH
3/4 cup uncooked bulgur
3 cups boiling water
1/4 cup dried lentils
2 cups water
1/2 cup chopped fresh parsley
1/2 cup grated zucchini
1/4 cup chopped green onions
1 medium tomato, chopped

DRESSING
1/4 cup low fat Italian dressing
1/4 teaspoon coarsely ground pepper
1 to 2 tablespoons prepared horseradish

1. In medium bowl place bulgur. Pour 3 cups boiling water over bulgur; let stand 30 minutes. Drain; fluff with fork. Set aside.

2. Meanwhile, in 1-quart saucepan bring 2 cups water to a full boil; add lentils. Cook over low heat until tender (15 to 20 minutes). Drain; cool 10 minutes.

3. In large bowl combine bulgur, lentils, parsley, zucchini, onions and tomato; toss gently.

4. In small bowl combine all dressing ingredients. Add to bulgur mixture; toss gently to coat. Cover; refrigerate at least 1 hour to blend flavors. Serve on lettuce leaves, if desired.

1 serving equals: Calories 80; Protein 4 g; Carbohydrate 15 g; Fat 1 g; Cholesterol 0 mg; Sodium 70 mg