BULGUR****Tabbouleh

By Unblond1

I liked this very much - Dan not at all. Make the full recipe, though, because it makes a great lunch as well.

Ingredients

• 1/2 cup medium bulghur wheat
• 3/4 cup boiling water
• 2 tbsp. freshly squeezed lemon juice (1 lemon)
• 2 tbsp. good olive oil
• 3/4 teaspoons kosher salt
• 1/2 cup minced scallions, white and green parts
• 1/2 cup chopped fresh mint leaves
• 1/2 cup chopped flat-leaf parsley
• 1/2 hothouse cucumber, unpeeled, seeded, and medium-diced (Optional)
• 1 cup cherry tomatoes, cut in half
• freshly ground black pepper

Details

Servings 4
Preparation time 30mins
Cooking time 31mins
Adapted from foodnetwork.com

Preparation

Step 1

* Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.

* Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.

*NUTRITION:*

* Calories - 138.9
* Fat - 7.5
* Sat Fat - 1.0
* Carbs - 17.6
* Fibre - 4.5
* Protein - 3.1