Far
East Tabbouleh
Makes
4 servings |
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| Image © Publications
International, Ltd. |
| Far
East Tabbouleh |
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| This
refreshing salad is the perfect accompaniment to
today's lighter meals. |
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| Ingredients |
| 1-3/4 |
cups
boiling water |
| 3/4 |
cup
uncooked bulgur |
| 2 |
tablespoons
lemon juice |
| 2 |
tablespoons
reduced-sodium teriyaki sauce |
| 1 |
tablespoon
olive oil |
| 3/4 |
cup
diced seeded cucumber |
| 3/4 |
cup
diced seeded tomato |
| 1/2 |
cup
thinly sliced green onions |
| 1/2 |
cup
minced fresh cilantro or parsley |
| 1 |
tablespoon
minced fresh ginger |
| 1 |
clove
garlic, minced |
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| 1. Combine
water and bulgur in small bowl. Cover with plastic wrap;
let stand 45 minutes or until bulgur is puffed, stirring
occasionally. Drain in wire mesh sieve; discard liquid. |
| 2. Combine
bulgur, lemon juice, teriyaki sauce and oil in large bowl.
Stir in cucumber, tomato, onions, cilantro, ginger and garlic
until well blended. Cover; refrigerate 4 hours, stirring
occasionally. Garnish as desired. |
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| Health
Note When
it comes to reducing the total fat in your diet, it is
often the small changes that have the greatest effect.
For instance, substituting 1 ounce of pretzels for 1 ounce
of potato chips eliminates more than 9 grams of fat. |
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© Publications International, Ltd. |
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| Nutrients
per Serving |
| (1/4
of total recipe) |
| Calories |
73 |
| Calories
from Fat |
23
% |
| Total
Fat |
2
g |
| Saturated
Fat |
<1
g |
| Carbohydrate |
13
g |
| Fiber |
3
g |
| Protein |
2
g |
| Sodium |
156
mg |
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| Dietary
exchanges |
| 1/2
Starch |
| 1
Vegetable |
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