Tabbouleh Salad
Serve with any grilled poultry, pork or fish.

Servings: 6

• 2 cups bulgur (cracked wheat)
1 large bunch parsley
• 1/2 cup packed fresh mint leaves
• 4 green onions
• 3/4 pound tomatoes, seeded, chopped
• 6 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• 1/4 - 1/2 teaspoon ground cumin

Place bulgur in large bowl. Pour enough warm water over to cover generously. Let stand until bulgur softens, about 15 minutes. Drain well, pressing out excess water. Return bulgur to same large bowl.

Meanwhile, finely chop parsley, mint and green onions in processor. Add bulgur. Mix in tomatoes, then lemon juice, oil and cumin. Season generously with salt and pepper. (Can be made 3 hours ahead. Let stand at room temperature.)

Per Serving: 225 Calories; 5g Fat (20.2% calories from fat); 1g Saturated Fat; 7g Protein; 41g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol; 22mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat.

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