Tabouli Greek Salad
- Number of Servings: 6
Ingredients
1 1/2 cups dry bulgar 4 cups boiling water (can also use 3 cups water, one cup broth)1 cup cooked red lentils (or another cooked bean) 2 cups fresh parsley - minced (can also add in some mint if you like) 2 - 3 bunches green onions - sliced, both white and green parts 3 - 4 medium tomatoes, chopped 1/2 cup or more fresh lemon juice 1 tsp oregano1 tsp. salt (optional)
Pour the boiling water over the dry bulgar in a medium to large bowl and let sit ~1-2 hours until water is absorbed. Drain very well using a colander. Bulgar will now be light and fluffy.
Once bulgar is done, mix all the ingredients together. Chill for several hours or overnight. Great for lunches as it doesn't get soggy.
If you want to reduce the calories further (or just eat more) serve this over a big bed of lettuce.
Number of Servings: 6
Recipe submitted by SparkPeople user CELESTIALGIRL.
Once bulgar is done, mix all the ingredients together. Chill for several hours or overnight. Great for lunches as it doesn't get soggy.
If you want to reduce the calories further (or just eat more) serve this over a big bed of lettuce.
Number of Servings: 6
Recipe submitted by SparkPeople user CELESTIALGIRL.
Nutritional Info Amount Per Serving
- Calories: 203.9
- Total Fat: 3.7 g
- Cholesterol: 12.6 mg
- Sodium: 169.3 mg
- Total Carbs: 35.8 g
- Dietary Fiber: 9.4 g
- Protein: 9.6 g
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