Artichoke tabbouleh salad (tabouleh)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Uncooked buglur; =OR=- |
| 1 | cup | Cracked wheat; |
| 1 | cup | Boiling water; |
| 6½ | ounce | (1 jar) artichoke hearts; marinated |
| 2 | mediums | Tomatoes; chopped |
| ¼ | cup | Green onions; chopped |
| ⅓ | cup | Fresh parsley; |
| 3 | tablespoons | Fresh mint leaves; finely chopped |
| 2 | tablespoons | Lemon juice; |
| ⅛ | teaspoon | Ground black pepper; coarsely |
Directions
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.