Artichoke Tabbouleh Salad (Tabouleh) Recipe
Servings: 6
Ingredients
- 1 c. Uncooked buglur,
- 1 c. Cracked wheat,
- 1 c. Boiling water,
- 6 1/2 ounce (1 jar) artichoke hearts, marinated
- 2 med Tomatoes, minced
- 1/4 c. Green onions, minced
- 1/3 c. Fresh parsley,
- 3 Tbsp. Fresh mint leaves, finely minced
- 2 Tbsp. Lemon juice,
- 1/8 tsp Grnd black pepper, coarsely
Directions
- In a medium bowl, combine bulgur and bowling water; let stand 15 to 20 min or possibly till bulgur has doubled in size and water is absorbed.
- Drain artichoke hearts, reserving marinade in small bowl; cut artichokes in half. Add in halved artichokes, tomato, onions, parsley and mint to buglur. Add in lemon juice and pepper to reserved marinade; mix well. Add in to buglur mix; toss gently to coat. Cover; chill till serving time. 6 (1 c.) servings. Food Exchanges
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 102g | |
| Recipe makes 6 servings | |
| Calories 18 | |
| Calories from Fat 1 | 6% |
| Total Fat 0.16g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 14mg | 1% |
| Potassium 164mg | 5% |
| Total Carbs 3.99g | 1% |
| Dietary Fiber 1.8g | 6% |
| Sugars 1.35g | 1% |
| Protein 0.91g | 1% |
