Tabbouleh Salad

Submitted by BeccaB3c

"Add diced cooked chicken or seafood to tabbouleh for a tasty main dish salad. From "Cooking a la Heart"- Delicious heart healthy recipes from the Mankato Heart Health Program."

 

• Ready In: 4hrs 25mins
• Ingredients: 19
• Yields: 6 cups
• Serves: 12

ingredients

• 1 cup bulgur
• 2 cups hot water
• 3⁄4 cup chopped fresh parsley
• 1⁄4 cup chopped of fresh mint or 2 teaspoons dried mint, crushed
• 1⁄4 cup chopped green onion
• 1 teaspoon dried oregano, crushed
• 6 tablespoons lemon juice
• 6 tablespoons olive oil
• 1⁄4 teaspoon salt
• fresh ground pepper
• 1⁄2 cup peeled chopped cucumber
• 2 tomatoes, peeled, seeded and chopped
• romaine lettuce leaf
• plain low-fat yogurt (optional)

• For a more spicy mix add

• 1⁄8 teaspoon ground allspice
• 1⁄8 teaspoon nutmeg
• 1⁄8 teaspoon ground cloves
• 1 teaspoon cinnamon
• 5 drops Tabasco sauce

directions

1. Soak bulgur in hot water for 15 to 30 minutes.
2. Drain off any excess water.
3. In a large bowl, combine bulgur, parsley, mint, onion and oregano.
4. Add lemon juice, olive oil, salt, pepper and additional spices if desired- Mix well.
5. Refrigerate for 2 to 4 hours.
6. Just before serving, stir in chopped cucumber and tomatoes- Serve on romaine leaves and garnish with a dollop of yogurt if desired.