Artichoke tabbouleh salad (tabouleh)

Yield: 6 servings

Measure 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

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.

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