Wednesday, September 16th 2009, 1:18 pm
Ingredients
3/4 cup fine cracked wheat bulgur
4 bunches of parsley (about 6 cups finely chopped)
3 cups finely diced tomatoes, drained well
1 cup finely chopped green onions
1 small bunch fresh mint, finely chopped or 2 Tablespoons crushed dried mint
1/2 to 3/4 cup lemon juice
1/2 cup olive oil
1/2 teaspoon pepper
1 teaspoon salt, or to taste
Cooking Instructions
Rinse wheat several times in cold water and drain water to remove excess moisture.
Place in refrigerator for at least one hour.
Wash parsley and snip to remove stems; allow to dry; chop fine by hand or in food processor.
Mix parsley with wheat and add tomatoes and onions.
Add seasonings and toss.
Add lemon juice and olive oil and mix well. Taste for desired level of salt and lemon juice.
14 servings
Nutrition Facts per serving:
Calories 124
Carbohydrate: 11 grams
Protein: 2 grams
Fat: 8 grams
Sodium: 185 mg
Fiber: 3 grams
Menu Suggestion:
Grilled Chicken salad with yogurt
Tabouli Salad
Baked Greek Tomatoes
September 16th, 2009
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