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Tabbouleh salad (cracked wheat salad)

Source of Recipe

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Tabbouleh salad (cracked wheat salad)

Mayoclinic.com – e-mail
Serves 8 (1/2-cup ea.)

Dietitian's tip:
This Middle Eastern salad is a delicious side dish. This salad can also be served in a pita pocket.

Ingredients:
1. 1-1/2 cups water
2. 3/4 cup bulgur (cracked wheat), rinsed and drained
3. 1 cup diced, seeded tomatoes
4. 1 cup chopped parsley
5. 1/2 cup chopped scallions or green onions
6. 1 teaspoon dill weed
7. 4 black olives, sliced
8. 1/4 cup raisins
9. 1/4 cup lemon juice
10. 2 tablespoons extra-virgin olive oil
11. Freshly ground black pepper, to taste

Directions:
In a small saucepan, bring the water to a boil. Remove from heat and add the bulgur. Cover and let stand until the bulgur is tender and the liquid is completely absorbed, about 15 to 20 minutes.

In a large bowl, add the bulgur and the remaining ingredients. Toss gently just until the ingredients are evenly distributed. Cover and refrigerate for 2 hours to allow the flavors to blend. Serve chilled.

One 1/2-cup serving equals: Total fat 4 g (Saturated fat 0.5 g, Trans fat 0 g, Monounsaturated fat 3 g); Calories 108; Protein 2 g; Cholesterol 0 mg; Total carbohydrate 16 g; Dietary fiber 3 g; Sugars 0 g; Sodium 28 mg