Tabbouleh Salad - (Cracked Wheat Salad) Recipe - Cooking Index
Tabbouleh Salad - (Cracked Wheat Salad) Recipe - Cooking Index
May also be cooked. Rather than soaking in water, heat the water and bulgur together for 15 minutes, then add the remaining ingredients. Nutritional Analysis Per Serving: Calories 110; Fat (grams) 4; Percent calories from fat 32; Percent polyunsaturated 4; Percent saturated 4; Percent monounsaturated 24; Cholesterol (milligrams) 0; Sodium (milligrams) 60; Protein (grams) 3; Carbohydrate (grams) 16; Fiber (grams) 4.
Type: Low Fat| 3/4 cup | 177ml | Bulgur (cracked wheat) |
| 1 cup | 62g / 2.2oz | Diced seeded tomatoes |
| 1 cup | 146g / 5.1oz | Chopped parsley |
| 1/2 cup | 31g / 1.1oz | Chopped scallions or green onions |
| 1 teaspoon | 5ml | Dill weed |
| 4 | Black olives - sliced | |
| 1/4 cup | 40g / 1.4oz | Raisins |
| 1/4 cup | 59ml | Lemon juice |
| 2 tablespoons | 30ml | Olive oil |
| Freshly-ground black pepper - to taste | ||
| Lettuce leaves - for garnish |
Put bulgur into a strainer and run cold water over it. Transfer it to a bowl, cover it with cold water to a depth of one inch above the top of the wheat. Let it stand 15 to 30 minutes.
Drain the bulgur in a strainer lined with cheesecloth. Gather the cheesecloth and squeeze to extract most of the water. Put the bulgur into a serving bowl and add all of the remaining ingredients (except lettuce). Toss to blend thoroughly. Garnish the serving bowl with lettuce leaves.
Source:
"Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org"
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