| tabbouleh (lebanese Salad) 2/3 Cup Bulghur
4 Thinly Sliced Scallions
2 Cups Coarsely Chopped Flat-leaf Parsley (cilantro)
1/4 Cup Shredded Mint
1/2 Cup Cherry Tomatoes, Quartered
2 Tablespoons Plus 2 Teaspoons Extra-virgin Olive Oil
1/4 Cup Freshly Squeezed Lemon Juice
1/4 Teaspoon Freshly Ground Black Pepper
1/4 Teaspoon Salt place The Bulghur In A Small Bowl. Add Water To Cover And Leave To Soak Until Tender, About 30 Minutes. drain The Bulghur Through A Cheesecloth-lined Sieve. Gather Up The Cheesecloth Around The Bulghur And Squeeze To Extract As Much Water As Possible. transfer The Bulghur To A Medium-size Bowl And Add The Scallions, Parsley, Mint And Tomatoes. Mix Well. to Make The Dressing, Combine The Olive Oil, Lemon Juice, Pepper And Salt In A Glass Jar With A Plastic Screw-top Lid And Shake Well To Combine. pour The Dressing Over The Salad And Toss Gently Until Evenly Coated. Cover And Chill In The Refrigerator For 30 Minutes. transfer To A Bowl Before Serving. serves 8. nutrition Information Per Serving: 93 Calories; 2 Gm Protein;5.1 G Fat, 49% Of Calories (saturated Fat - 0.8 G, 7.7% Of Calories; Monounsaturated Fat - 3.6g, 34.6%; Polyunsaturated Fat - 0.7g, 6.7%); 10 G Carbohydrate; 3.4 G Dietary Fiber; 61 Mg Sodium; 2 Mg Iron; 0 Mg Cholesterol |
