Tabouli
- Minutes to Prepare:
- Number of Servings: 12
Ingredients
Yellow Peppers (bell peppers), 1 pepper, large (3-3/4" long, 3" dia) Carrots, raw, .33 cup, chopped or shredsCucumber (with peel), .5 cucumber (8-1/4") Scallions, raw, 3 medium (4-1/8" long) Basil, 1 tsp Cilantro, dried, 1 tbsp Garlic, 3 clove Red Ripe Tomatoes, 20 cherry Pepper, black, 1 tsp Olive Oil, .33 cup Balsamic Vinegar, 4 tbsp Lime Juice, 1 wedge yields or one Real Lime packetLemon Juice, 2 wedge yields or two Real Lemon packetsBulgur, dry, 3 cup or QuinoaWater, 3 cup (8 fl oz)
Add Bulgur wheat and water in a very large bowl - let stand 1 hour until the water is absorbed (1 hour) or prepare Quinoa per directions. Chop up the vegetables. Add all the spices and the Lime and Lemon in a seperate bowl, along with the Balsamic Vinegar and Olive Oil. Mix the seasonings and vegetables into the grains. As with most Tabouli - it gets better if you let it settle overnight. Prep time could be about 10 mins if you have already prepared the grains and use precut veggies. For some extra flavor I tossed in some extra Pico De Gallo I had - approximately 1/2 cup.
Number of Servings: 12
Recipe submitted by SparkPeople user MILLERSIMPSON.
Number of Servings: 12
Recipe submitted by SparkPeople user MILLERSIMPSON.
Nutritional Info Amount Per Serving
- Calories: 191.3
- Total Fat: 6.6 g
- Cholesterol: 0.0 mg
- Sodium: 15.5 mg
- Total Carbs: 31.0 g
- Dietary Fiber: 7.2 g
- Protein: 5.0 g
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