TABBOULEH SALAD

Tabbouleh Salad image

The highlight of our neighborhood potlucks has long been my mother-in-law's tabbouleh. It satisfies the healthiest appetites with filling bulgur wheat, parsley, mint and tomatoes brightened up with olive oil and lemon juice.-Deirdre Cox, Kansas City, Missouri

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 10 servings.

Number Of Ingredients 15

Ingredients

1 cup bulgur
2 cups boiling water
4 medium tomatoes, chopped
2 medium cucumbers, peeled and sliced
1 cup minced fresh parsley
1 cup minced fresh mint
4 green onions, finely chopped
1/3 cup lemon juice
1/3 cup olive oil
1 tablespoon chopped seeded jalapeno pepper
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/4 teaspoon pepper
Bibb or Boston lettuce leaves

Steps:

Place bulgur in a small bowl; stir in boiling water. Cover and let stand for 30 minutes or until most of the liquid is absorbed; drain well., Place in a large bowl. Add the tomatoes, cucumbers, parsley, mint and onions. In a small bowl, whisk the lemon juice, oil, jalapeno, garlic, salt, allspice and pepper. Pour over bulgur mixture and toss to coat., Cover and refrigerate for at least 2 hours. Serve over lettuce leaves.

Nutrition Facts : Calories 142 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 129mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 5g fiber), Protein 3g protein. Diabetic Exchanges

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