Bugur Saad with Raisins and Pumpkin Seeds

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This crunchy variation of tabouleh includes fruit. Add some chickpeas or feta cheese, if you like.

1 cup bulgur wheat

2 cups boiling water

1 large celery rib, finely chopped 1 medium green bell pepper, finely chopped

1 cup canned chickpeas, rinsed and drained, or V2 cup crumbled feta cheese (optional)

y2 Granny Smith apple, peeled and finely chopped

1 cup loosely packed parsley, chopped y3 cup raisins

Juice of 1 small lemon

2 tsp. extra virgin olive oil

Salt and freshly ground black pepper, to taste

3 Tbsp. toasted pumpkin seeds, coarsely chopped

Place bulgur in large bowl. Add water. Let stand until bulgur is al dente, about 20 minutes. Drain well in strainer, pressing gently on bulgur to remove most of the moisture. Transfer bulgur to dry serving bowl.

Add celery, bell pepper, chickpeas or cheese, if desired, apple, parsley and raisins. Stir to combine. Add lemon juice and oil. Toss with fork to coat well. Season with salt and pepper, if desired. Just before serving, toss with pumpkin seeds.

Makes 4 servings. Per serving: 2I' Calories, 4 g Total Fat (< I g Saturated Fat), 44 g Carbohydrates, 6 g Protein, 9 g Dietary Fiber, 28 mg Sodium.

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Fat Burning Foods

Fat Burning Foods

If you’re overweight, you are not a bad person. You’re simply overweight. But it’s important to lose the extra pounds so you’ll look good, feel healthier and develop a sense of pride and self-esteem. Once you’ve lost the fat, you’ll need to maintain your weight.

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