Yield: 12 1/2 cup servings
2 cups cold water
1 cup uncooked bulghur (cracked wheat)
1/3 cup freshly squeezed lemon juice
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
2 finely chopped garlic cloves
3 finely chopped tomatoes (see my note)
1 cup finely chopped parsley
1 cup finely chopped green onions, including tops
1/2 cup finely chopped fresh mint leaves
1. Combine the water and bulghur in a bowl and allow to stand for 45 minutes.
2. Combine the lemon juice and salt in a salad bowl and stir until the salt
has completely dissolved. Add the pepper and garlic and mix well.
3. Drain the bulghur thoroughly and add it to the mixture in the salad bowl.
Add all other ingredients and mix well.
Each serving contains approximately 65 calories; no cholesterol; negligible
fat; 105 mg sodium; 2 gr protein; 14 gr carbohydrates.
Serve this salad with a crisp, craker-type bread, or use it as a filling in
pita pocket sandwiches.
From Jeanne Jones Cook It Light column in the newspaper. She is a consultant
on menu planning, recipes and new-product development for major hotels and
spas and the author of 24 cookbooks including "Cook It Light: Desserts"
Note: I always use salsa in place of tomatoes when making Tabbouleh
Barbara in St. Pete., Florida