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Prep Time: 240 Minutes Cook Time: 25 Minutes |
Ready In: 265 Minutes Servings: 4 |
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Add diced cooked chicken or seafood to tabbouleh for a tasty main dish salad. From Cooking a la Heart - Delicious heart healthy recipes from the Mankato Heart Health Program. Ingredients:
1 cup bulgur |
2 cups hot water |
3/4 cup chopped fresh parsley |
1/4 cup chopped fresh mint or 2 teaspoons dried mint, crushed |
1/4 cup chopped green onion |
1 teaspoon dried oregano, crushed |
6 tablespoons lemon juice |
6 tablespoons olive oil |
1/4 teaspoon salt |
fresh ground pepper |
1/2 cup peeled chopped cucumber |
2 tomatoes, peeled, seeded and chopped |
romaine lettuce leaf |
plain low-fat yogurt (optional) |
1/8 teaspoon ground allspice |
1/8 teaspoon nutmeg |
1/8 teaspoon ground cloves |
1 teaspoon cinnamon |
5 drops tabasco sauce |
Directions:
1. Soak bulgur in hot water for 15 to 30 minutes.
2. Drain off any excess water.
3. In a large bowl, combine bulgur, parsley, mint, onion and oregano.
4. Add lemon juice, olive oil, salt, pepper and additional spices if desired- Mix well.
5. Refrigerate for 2 to 4 hours.
6. Just before serving, stir in chopped cucumber and tomatoes- Serve on romaine leaves and garnish with a dollop of yogurt if desired.
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