Taj tabbouleh
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Uncooked bulgur, (cracked wheat) |
| 2 | tablespoons | Fresh lemon juice |
| 1½ | tablespoon | Olive oil |
| ½ | cup | Finely chopped green onions |
| 2 | Garlic cloves, minced | |
| 2 | cups | Finely chopped tomato |
| 1¼ | cup | Finely chopped celery |
| ¾ | cup | Finely chopped fresh parsley |
| 1 | cup | Seeded finely chopped cucumber |
| ½ | teaspoon | Salt |
Directions
Combine the first 3 ingredients in a 2-quart bowl; stir well. Layer green onions, garlic, tomato, celery, parsley, and cucumber over bulgur mixture.
Sprinkle salt over cucumber. Cover and chill 24 hours. Yield: 5 servings (serving size: 1 cup).
Per serving: 113 Calories; 5g Fat (34% calories from fat); 3g Protein; 17g Carbohydrate; 0mg Cholesterol; 252mg Sodium Serving Ideas : Toss well before serving.
NOTES : A few years ago I worked at Washington University with a group of vegetarian students who traded their favorite recipes. My family and friends enjoyed this particular dish so much that I still take it to lunch parties and serve it at home with some pita bread. -- Annette S. Liebman, St. Louis, Missouri.
Recipe by: Cooking Light, March 1995, page 134 Posted to MC-Recipe Digest V1 #400 by igor@... on Jan 28, 1997.