Moroccan salad

Yield: 4 Servings

Measure Ingredient
⅔ cup Bulgar wheat
1⅓ cup Boiling water
4 Scallions; chopped
1⅔ cup Fresh parsley; minced
⅓ cup Fresh mint; minced
1¼ large Tomatoes; diced
⅔ cup Cucumber; peeled, seeded, diced
2 tablespoons Olive oil; plus 2 teaspoons
2 tablespoons Fresh lemon juice; plus 2 teaspoons
1¼ teaspoon Cumin
2 Cloves garlic; minced
Whole wheat pita bread loaves

Combine the bulgur wheat with the boiling water in a heat-proof bowl. Let stand 1 hour until the wheat has absorbed the water. Combine the remaining ingredients except the pita bread in a large salad bowl. Cut the pita bread into triangles. Place the triangles on a cookie sheet and bake at 350øF until crisp, about 15 minutes. Remove from the oven and add to the salad bowl. Drain any excess water from the wheat. Add to the salad bowl and mix well. Refrigerate for 1-2 hours before serving.

Per serving: calories 263, fat 10.4g, 33% calories from fat, cholesterol 0mg, protein 7.5g, carbohydrates 39.7g, fiber 10.8g, sodium 129mg.

Exchanges: ½ Monosaturated Fat, 2 Starch, 1 Vegetable.

The recommended wines are: Chenin Blanc, Chianti, or Fum‚ Blanc.

Source: webmaster@... Copyright © 1996-1998 Meals For You.

MC Formatted & MC Busted by Barb at Possum Kingdom NOTES : Prep: 15 min, Marinate: 1:00, Cook: 15 min, plus refrigeration time.

Recipe by: The American Diabetes Association's Flavorful Seasons Cookb Posted to recipelu-digest by "abprice@..." <abprice@...> on Mar 21, 1998

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