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“I’ve tried to start eating healthier, and this recipe is wonderful, versatile and the ingredients are easy to find... and to have on hand at all times.” Jennifer Andrzjewski — Grizzly Flats, California
This recipe is:
Contest Winning
Healthy
Diabetic Friendly
Nutritional Facts 2/3 cup equals 137 calories, 5 g fat (1 g saturated fat), 12 mg cholesterol, 313 mg sodium, 16 g carbohydrate, 4 g fiber, 7 g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1/2 fat.
Originally published as Bulgur Greek Salad in Healthy Cooking February/March 2010, p31
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Reviewed on Jun. 08, 2011 by divajoanna
I couldn't find bulgur at my grocery store so I used whole wheat cous cous. Lots of flavor in this recipe; however, it took me a VERY long time to prep and make this.
Reviewed on Jan. 07, 2011 by judi.odor
Easy to make, ingredients I carry on hand, delicious, and incredibly healthy! This is going onto my "make frequently" list. Thanks!
Reviewed on Jan. 03, 2011 by btaylor123
Great blend of flavors. I used regular tomatoes, seeded and chopped, increased the lemon juice just a bit, and added a little lemon zest. As another reviewer mentioned, fresh basil is the way to go. Would like to try this with quinoa, leaving out the chicken.
Reviewed on Mar. 18, 2010 by keedanlex
I think this was awesome! lots of flavor. I don't like to eat the extra bulk of the bulgar and even just the combo of veggies and chicken is great!
Reviewed on Jan. 22, 2010 by babyjimmie
I followed it exactly except I omitted the olives. It was very good. Season your chicken really well and make sure you use FRESH basil!
Reviewed on Jan. 20, 2010 by jscrisp
made it as the directions said then took out the chicken (it's a texture thing for me). very good
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