Artichoke Tabbouleh Salad (tabouleh) Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 cup: Uncooked buglur,
1/4 cup: Green onions, chopped
-=OR=-,
1/3 cup: Fresh parsley,
1 cup: Cracked wheat,
3 tbsp: Fresh mint leaves, finely
1 cup: Boiling water,
-chopped,
6 1/2 ounce: (1 jar) artichoke hearts,
2 tbsp: Lemon juice,
-marinated,
1/8 tsp: Ground black pepper,
2 medium: Tomatoes, chopped
-coarsely,
Directions:
In a medium bowl, combine bulgur and bowling water; let stand 15 to 20
minutes or until bulgur has doubled in size and water is absorbed. Drain
artichoke hearts, reserving marinade in small bowl; cut artichokes in half.
Add halved artichokes, tomato, onions, parsley and mint to buglur. Add
lemon juice and pepper to reserved marinade; mix well. Add to buglur
mixture; toss gently to coat. Cover; refrigerate until serving time. 6 (1
cup) servings. Food Exchanges per serving: 1 STARCH EXCHANGE + 1 VEGETABLE
EXCHANGE + 1 FAT EXCHANGE; CAL: 150; PRO: 4g; CAR: 24g; FAT: 6g; CHO: 0mg;
SOD: 115mg; Source: Easy and Healthy Magazine, Sept/Oct, 1994 by WHOM
Brought to you and yours via Nancy OBrion and her Meal-Master.
Source from luhu.jp
minutes or until bulgur has doubled in size and water is absorbed. Drain
artichoke hearts, reserving marinade in small bowl; cut artichokes in half.
Add halved artichokes, tomato, onions, parsley and mint to buglur. Add
lemon juice and pepper to reserved marinade; mix well. Add to buglur
mixture; toss gently to coat. Cover; refrigerate until serving time. 6 (1
cup) servings. Food Exchanges per serving: 1 STARCH EXCHANGE + 1 VEGETABLE
EXCHANGE + 1 FAT EXCHANGE; CAL: 150; PRO: 4g; CAR: 24g; FAT: 6g; CHO: 0mg;
SOD: 115mg; Source: Easy and Healthy Magazine, Sept/Oct, 1994 by WHOM
Brought to you and yours via Nancy OBrion and her Meal-Master.
Source from luhu.jp