Tabouli

Portions: 12 U.S.

12 oz

Portion size: 4 oz (125 g) Metric

375 g

Ingredients

Procedure

Bulgur wheat, fine or medium texture

Place the bulgur wheat in a bowl. Pour over it about twice its volume of boiling water.

Cover and let stand until completely cool. The bulgur should have absorbed most or all of the water and should be tender enough to eat. If any liquid remains, drain it and squeeze out the grain gently. Fluff with a fork.

1 lb

500 g

Cucumber

3.

Peel the cucumbers and quarter them lengthwise. Scoop out

112 tsp

7 mL

Coarse salt

and discard the seeds. Slice the cucumbers !4 in. (6 mm) thick.

4.

Toss with the coarse salt in a bowl and let stand 30 minutes.

5.

Rinse, drain, and pat dry.

112 oz

45 g

Parsley, chopped

ó.

Mix together the bulgur, cucumbers, parsley, scallions, tomato,

112 oz

45 g

Scallions, sliced thin

lemon juice, and olive oil.

ó oz

1S0 g

Tomato, peeled, seeded,

7.

Add salt and pepper to taste.

and chopped

3 fl oz

90 mL

Lemon juice

3 fl oz

90 mL

Olive oil

to taste

to taste

Salt

to taste

to taste

Pepper

12

12

Lettuce leaves

S.

Arrange the lettuce leaves on cold salad plates.

9.

Mound the tabouli on the lettuce leaves.

Per serving:

Calories, 170; Protein, 4 g; Fat, 7 g (36% cal.); Cholesterol, 0 mg;

Carbohydrates, 24 g

; Fiber, 6 g; Sodium, 24O mg.

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