Low-Carb Tabbouleh
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Low-Carb Tabbouleh
YIELD Makes 6 servings
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INGREDIENTS
| 1/4 | cup fine-grain bulgur wheat |
| 1/4 | cup water |
| 1 | tablespoon lemon juice |
| 1/4 | cup extra virgin olive oil |
| 1‑1/2 | cups peeled, seeded and diced cucumbers |
| 1 | cup chopped flat-leaf (Italian) parsley |
| 1‑1/2 | cups diced tomatoes (3 medium tomatoes) |
| 1/4 | cup green onions (scallions) |
| 1 | teaspoon chopped garlic |
| 1/4 | cup freshly chopped mint leaves |
| 2 | teaspoons finely chopped walnuts |
| Salt to taste | |
PREPARATION:
- Place the bulgur in a medium bowl; add water and let sit for 30 minutes or until all the liquid is absorbed. Stir in the lemon juice and olive oil. Add the remaining ingredients. Chill in the refrigerator for at least 2 hours, stirring occasionally.
This recipe appears in:
Middle Eastern
NUTRITIONAL INFORMATION:
| Serving Size: | 1/2 cup |
| Sodium | 12 mg |
| Protein | 2 g |
| Fiber | 2 g |
| Carbohydrate | 9 g |
| Saturated Fat | 1 g |
| Total Fat | 10 g |
| Calories from Fat | 68 % |
| Calories | 125 |
DIETARY EXCHANGE:
| Fat | 2 |
| Starch | 0.5 |
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