Tabbouleh Salad, scaled down to two servings - without parsley or onions
- Number of Servings: 2
Ingredients
* Bulgur, Whole Foods Bulk, 1 svg = 1/3 cup dry (40 g), 0.375 cup (6 tbsp) * Water, tap, 0.375 cup (6 tbsp) * Cucumber (with peel), 0.5 cup slices * Red Ripe Tomatoes, 0.5 cup, chopped or sliced * Safeway Lemon Juice, 100% Juice, 1 tbsp * Trader Giotto's Extra Virgin Olive Oil, 0.75 tsp * Pepper, black, 0.125 tsp (1/8 or dash) * Garlic, 1 clove * Onions, raw, 0.25 cup, chopped * Goya Lentils, 1 svg = 0.25c dry, 0.25 cup
Make the lentils.
Combine bulgur and boiling water in a large bowl. Cover and let stand 30 minutes. Drain; place bulgur in large bowl.
Add cucumber and remaining ingredients to bulgur; toss well. Cover and chill at least 1 hour.
Serving size should still be one cup.
Number of Servings: 2
Recipe submitted by SparkPeople user CPRUNNER.
Combine bulgur and boiling water in a large bowl. Cover and let stand 30 minutes. Drain; place bulgur in large bowl.
Add cucumber and remaining ingredients to bulgur; toss well. Cover and chill at least 1 hour.
Serving size should still be one cup.
Number of Servings: 2
Recipe submitted by SparkPeople user CPRUNNER.
Nutritional Info Amount Per Serving
- Calories: 146.9
- Total Fat: 2.3 g
- Cholesterol: 0.0 mg
- Sodium: 8.9 mg
- Total Carbs: 31.1 g
- Dietary Fiber: 8.5 g
- Protein: 7.7 g
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