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Tabouleh Salad




Source of Recipe


Sheila Lukins


List of Ingredients




3/4 cup bulgur wheat
1 cup boiling water
1/4 cup fresh lemon juice
2 ripe plum tomatoes, cut into 1/4-inch dice
1/4 cup chopped fresh mint leaves
1 scallion (3 inches of green left on), thinly sliced on the diagonal
1/2 cup diced (1/4 inch) unpeeled hothouse (seedless) cucumber
1/4 cup chopped flat-leaf parsley
2 tablespoons extra-virgin olive oil
Salt, to taste
Freshly ground black pepper, to taste


Recipe



1. Place the bulgur wheat in a large bowl. Add the boiling water and lemon juice. Stir and cover. Let rest in the refrigerator for 30 minutes.

2. Using a fork, fluff the bulgur wheat, then combine well with the remaining ingredients. Makes 3 cups.

Serves 4. Per 3/4-cup serving: 170 calories, 24g carbohydrate, 4g protein, 7g fat, no cholesterol.