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Tabbouleh Salad

 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.
Nutritional 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.