2003 Tabbouleh

By boandozzy

One serving (3/4 cup) equals 129 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 399 mg sodium, 20 g carbohydrate, 5 g fiber, 3 g protein.

Diabetic Exchanges: 1 starch, 1 fat.

Originally published as Tabbouleh in Light & Tasty June/July 2002, p62

Ingredients

• 1 cup bulgur
• 2 cups boiling water
• 3 tablespoons lemon juice
• 2 tablespoons olive oil
• 2 tablespoons sliced green onions (tops only)
• 1 tablespoon minced fresh parsley
• 1 teaspoon salt
• 1 teaspoon minced fresh mint
• 1 medium tomato, seeded and diced
• 6 romaine leaves

Preparation

Step 1

Place bulgur in a bowl; stir in water. Cover and let stand for 30 minutes or until liquid is absorbed. Drain and squeeze dry. Stir in the lemon juice, oil, onions, parsley, salt and mint. Cover and refrigerate for 1 hour. Just before serving, stir in tomato. Serve in a lettuce-lined bowl. Yield: 6 servings.