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Tabbouleh

Recipe Introduction


Source: Cooking Light-10/00





List of Ingredients



• 4 cups diced tomato
  
• 2/3 cup chopped fresh flat-leaf parsley
  
• 1/3 cup thinly sliced green onions
  
• 1/4 cup uncooked bulgur
  
• 1/4 cup chopped fresh mint
  
• 2 1/2 teaspoons extra-virgin olive oil
  
• 2 tablespoons fresh lemon juice
  
• 1/2 teaspoon kosher salt
  
• 1/2 teaspoon ground allspice
  
• 1/4 teaspoon cinnamon
  
• 1/4 teaspoon freshly ground black pepper
  
• 5 large lettuce leaves
  






Instructions



1. Combine first 5 ingredients in a large bowl. Cover and let stand 30 minutes. Stir in oil and next 5 ingredients ( oil through pepper); toss well. Serve with lettuce leaves.
   
   
2. Servings: 5
   
   
3. Serving size: 1 cup salad and 1 lettuce leaf 83 cal, 2.9 g fat, 2.6 g pro, 14 g carb, 0 mg chol, 255 mg sod.