Far East Tabbouleh
This refreshing salad is the perfect accompaniment to today's lighter meals.
Makes 4 servings
|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|
- 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.
- 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.
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.
|Serving Size:||1/4 of total recipe|
|Saturated Fat||<1 g|
|Total Fat||2 g|
|Calories from Fat||23 %|
Check out more recipes for Middle Eastern