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Tabbouleh Salad (01.17.13)

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Posted at 10:23 AM, Jan 17, 2013
and last updated 2013-01-17 18:34:01-05

By Jennifer Burns, Intermountain Medical Center Heart Institute

Ingredients:

  • 1 1/2 cups water
  • 3/4 cup bulgur (cracked wheat), rinsed and drained
  • 1 cup diced, seeded tomatoes
  • 1 cup parsley, chopped
  • 1/2 cup green onions, diced
  • 1 teaspoon dill weed
  • 4 black olives, sliced
  • 1/4 cup raisins (optional)
  • 1/4 cup lemon juice
  • 2 tablespoons extra-virgin olive oil
  • Freshly ground black pepper, to taste

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.

Nutritional analysis per serving

Calories

101

Sodium

60 mg

Total fat

4 g

Total carbohydrate

16 g

Saturated fat

0.5 g

Dietary fiber

4 g

Monounsaturated fat

3 g

Protein

2 g

Cholesterol

0 mg