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Far East Tabbouleh
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Far East Tabbouleh
Yield: Makes 4 servings
This refreshing salad is the perfect accompaniment to today's lighter meals.
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
Preparation:
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.
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.
Nutritional Information:
| Serving Size: 1/4 of total recipe | |
| Sodium | 156 mg |
| Protein | 2 g |
| Fiber | 3 g |
| Carbohydrate | 13 g |
| Saturated Fat | <1 g |
| Total Fat | 2 g |
| Calories from Fat | 23 % |
| Calories | 73 |
Dietary Exchange:
| Vegetable | 1 |
| Starch | 1/2 |
This recipe appears in: Middle Eastern
