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Tuesday, February 25, 2014

Low-Point Tabbouleh Salad

Yum

This is a classic Middle Eastern salad that is chock-full of herbs and spiked with lemon juice, giving it a wonderful flavor! Made with bulgur wheat, which is high in fiber and low in fat, Tabbouleh salad is easy to make and full of healthy herbs and vegetables that will fill you up without filling you out. ;)

Low-Point Tabbouleh Salad

Ingredients:

- 2 1/2 cups boiling water
- 1 1/2 cups uncooked bulgur wheat
- 2 cups chopped fresh flat-leaf parsley
- 1 cup diced seeded tomato
- 3/4 cup diced green onions
- 1/4 cup chopped fresh mint
- 6 Tbs lemon juice
- 2 Tbs olive oil
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 1/4 tsp. ground cumin
- 1/4 tsp. dried cilantro

Combine 2 1/2 cups boiling water and bulgur in a large bowl; cover and let stand for 1 hour. Add parsley and the remaining ingredients to bulgur and toss well. Cover and chill at least 2 hours (if you can). This was difficult for me as I started eating it right away. :)  Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

Total servings - 10 (1/2 cups)
Serving size - 1/2 cup
Total points per serving - 2
Total points plus per serving - 2.5

"Never sacrifice what you want the most for what you want in the moment." - Anonymous