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Tabbouleh Salad

The highlight of our neighborhood potlucks has long been my mother-in-law’s tabbouleh. It satisfies the healthiest appetites with filling bulgur wheat, parsley, mint and tomatoes brightened up with olive oil and lemon juice.—Deirdre Dee Cox, Milwaukee, Wisconsin

10 ServingsPrep: 30 min. + chilling

Ingredients

1 cup bulgur
2 cups boiling water
4 medium tomatoes, chopped
2 medium cucumbers, peeled and sliced
1 cup minced fresh parsley
1 cup minced fresh mint
4 green onions, finely chopped
1/3 cup lemon juice
1/3 cup olive oil
1 tablespoon chopped seeded jalapeno pepper
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/4 teaspoon pepper
Bibb or Boston lettuce leaves

Directions

Place bulgur in a small bowl; stir in boiling water. Cover and let
stand for 30 minutes or until most of the liquid is absorbed; drain
well.
Place in a large bowl. Add the tomatoes, cucumbers, parsley, mint and
onions. In a small bowl, whisk the lemon juice, oil, jalapeno,
garlic, salt, allspice and pepper. Pour over bulgur mixture and toss
to coat.
Cover and refrigerate for at least 2 hours. Serve over lettuce

2 of 2

Tabbouleh Salad (continued)

Directions (continued)

leaves. Yield: 10 servings.

Nutrition Facts: 2/3 cup equals 142 calories, 8 g fat (1 g saturated fat), 0 cholesterol, 129 mg sodium, 17 g carbohydrate, 5 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable, 1/2 starch.