Far East Tabbouleh
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Far East Tabbouleh
YIELD Makes 4 servings
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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:
- 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.
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.
This recipe appears in:
Middle Eastern
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 |
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