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Low-Carb Tabbouleh

Low-Carb Tabbouleh

Low-Carb Tabbouleh

Yield

Makes 6 servings

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

  1. 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.

Nutritional Information

Serving Size: 1/2 cup
Calories 125
Calories from Fat 68 %
Total Fat 10 g
Saturated Fat 1 g
Carbohydrate 9 g
Fiber 2 g
Protein 2 g
Sodium 12 mg

Dietary Exchange

Starch 0.5
Fat 2

Check out more recipes for Middle Eastern

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