Artichoke Tabbouleh Salad (Tabouleh) Recipe
Ingredients:
1 cup uncooked buglur, =or=-
1 cup cracked wheat
1 cup boiling water
6 1/2 oz (1 jar) artichoke hearts, marinated
2 medium tomatoes, chopped
1/4 cup green onions, chopped
1/3 cup fresh parsley
3 tbsp fresh mint leaves, finely chopped
2 tbsp lemon juice
1/8 tsp ground black pepper, coarsely
Instructions:
In a medium bowl, combine bulgur and bowling water; let stand 15 to 20
minutes or until bulgur has doubled in size and water is absorbed. Drain
artichoke hearts, reserving marinade in small bowl; cut artichokes in half.
Add halved artichokes, tomato, onions, parsley and mint to buglur. Add
lemon juice and pepper to reserved marinade; mix well. Add to buglur
mixture; toss gently to coat. Cover; refrigerate until serving time. 6 (1
cup) servings. Food Exchanges per serving: 1 STARCH EXCHANGE + 1 VEGETABLE
EXCHANGE + 1 FAT EXCHANGE; CAL: 150; PRO: 4g; CAR: 24g; FAT: 6g; CHO: 0mg;
SOD: 115mg; Source: Easy and Healthy Magazine, Sept/Oct, 1994 by WHOM
Brought to you and yours via Nancy O'Brion and her Meal-Master.
Servings: 6
