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Tabbouleh - bulghur wheat

To Tammy and Dawn,
Here's a recipe from "Spicy Fat-Free Cooking Secrets" by Gita Chandra. I
haven't made it but it looks good if you want to try it.
Tabbouleh - 2 servings
  1/2 cup bulghur wheat
  1 1/3 cups boiling water
  2 Tbs. finely sliced scallions
  2 Tbs. finely diced cucumber
  2 Tbs. finely chopped parsley
  1/2 cup finely chopped fresh tomatoes
  1/4 cup lime juice
  salt and pepper to taste
In a microwave-safe bowl, mix the bulghur and hot water and microwave on
high for 5 minutes. Cover and set aside for 10 minutes. Alternatively,
bring 1 1/2 cups water to a boil in a small saucepan over high heat. Stir
in bulghur and reduce heat to low. Cover and simmer for 5 minutes, stirring
occasionally. Turn off heat and let sit covered for 40 minutes. Drain.

In a large bowl, combine the scallion, cucumber, parsley, tomatoes, lime
juice, salt and pepper. Add the bulghur and mix well. Adjust seasoning to
taste. Serve at room temperature or chilled.
Per Sv: 140 cal; 5g prot; 31.9g carb; 0.7g fat; 17mg sod;
If you make this salad - please let me know how it turns out. I've made
other things from this book and they have all been good.
Patty Swanson