TABBOULEH SALAD

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Tabbouleh Salad image

Number Of Ingredients 12

1 cup bulgur wheat
2 cups boiling water
1 large tomato, chopped
1/2 cup minced fresh parsley
1/4 cup chopped scallion
1 tablespoon chopped fresh mint leaves
1/4 cup fresh lemon juice
dash salt and pepper
1 tablespoon olive oil
1 teaspoon ground cumin
1 head butter lettuce (small)
1 lemon, cut into wedges

Steps:

  • 1. In a small bowl, combine the wheat with the boiling water and let stand at room temperature for at least 1 hour, until the wheat has absorbed the water. The wheat will expand and should yield about 2 cups of rehydrated wheat.2. Combine the tomato, parsley, scallions, and mint with the wheat and toss well. Combine the dressing ingredients and pour over the wheat salad. Cover and refrigerate overnight or for at least 2-3 hours.3. To serve, place lettuce leaves on individual plates and spoon salad over lettuce leaves. Garnish with lemon wedges.EXCHANGES1 Starch1 VegetableNUTRITION FACTSCalories 104 Calories from Fat 19Total Fat 2 grams Saturated Fat 0 gramsCholesterol 0 milligramsSodium 29 milligramsTotal Carbohydrate 20 grams Dietary Fiber 1 gram Sugars 7 gramsProtein 3 grams

Nutrition Facts : Nutritional Facts Serves

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