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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 68.4
  • Total Fat: 0.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 11.7 mg
  • Total Carbs: 15.0 g
  • Dietary Fiber: 3.5 g
  • Protein: 2.4 g

View full nutritional breakdown of Truly Vegetable Tabouli calories by ingredient
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Truly Vegetable Tabouli

Submitted by: SUSANLUSAN
Truly Vegetable Tabouli

Introduction

This is from Dr. Esselstyn's wife, Ann, who added a bunch of oil-free vegan recipes to the back of his book about preventing/reversing heart disease. This is from Dr. Esselstyn's wife, Ann, who added a bunch of oil-free vegan recipes to the back of his book about preventing/reversing heart disease.
Number of Servings: 10

Ingredients

    1 cup bulgur
    1 cup boiling water
    2 large tomatoes, diced (2.5-3 cups)
    1 cup finely chopped parsley, firmly packed
    1 large garlic clove, chopped
    4 green onions, white and green parts chopped
    1 small sweet onion, chopped
    1 cucumber, peeled and diced
    1/4 cup chopped fresh mint
    zest of 1-2 lemons
    1/2 cup fresh lemon juice
    1/4 cup balsamic vinegar
    arugula, spinach or romaine lettuce

Directions

1. Rinse bulgur in a strainer, place in large bowl and cover with boiling water. Cover and let sit while dicing tomatoes.

2. Drain bulgur well and return to bowl. Add diced tomatoes, mix well with bulgur to allow bulgur to absorb tomato juice.

3. Add parsley, garlic, green onions, sweet onions and cucumber to the bulgur mixture.

4. Add lemon zest, juice and balsamic vinegar. Mix well.

5. Refrigerate overnight, if possible, or at least a few hours and serve on a bed of arugula, spinach or romaine lettuce.

For a heartier salad, add 1 can of rinsed chickpeas and/or thawed frozen corn (not included in the nutritional info here).

Number of Servings: 10

Recipe submitted by SparkPeople user SUSANLUSAN.






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