Title: Artichoke Tabbouleh Salad (Tabouleh)
Categories: Diabetic Salad Nut Side Vegetarian
Yield: 6 Servings
| 1 | c | Uncooked buglur; =OR=- |
| 1 | c | Cracked wheat; |
| 1 | c | Boiling water; |
| 6 1/2 | oz | (1 jar) artichoke hearts; marinated |
| 2 | md | Tomatoes; chopped |
| 1/4 | c | Green onions; chopped |
| 1/3 | c | Fresh parsley; |
| 3 | tb | Fresh mint leaves; finely chopped |
| 2 | tb | Lemon juice; |
| 1/8 | ts | Ground black pepper; coarsely |
In a medium bowl, combine bulgur and bowling water; let stand 15 to 20
minutes or until bulgur has doubled in size and water is absorbed. Drain
artichoke hearts, reserving marinade in small bowl; cut artichokes in half.
Add halved artichokes, tomato, onions, parsley and mint to buglur. Add
lemon juice and pepper to reserved marinade; mix well. Add to buglur
mixture; toss gently to coat. Cover; refrigerate until serving time. 6 (1
cup) servings. Food Exchanges per serving: 1 STARCH EXCHANGE + 1 VEGETABLE
EXCHANGE + 1 FAT EXCHANGE; CAL: 150; PRO: 4g; CAR: 24g; FAT: 6g; CHO: 0mg;
SOD: 115mg; Source: Easy and Healthy Magazine, Sept/Oct, 1994 by WHOM
Brought to you and yours via Nancy O'Brion and her Meal-Master.