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Title: Tabouli (Bulgur Wheat Salad)
Categories: Lowfat Salad Grain Mideast
Yield: 1 Servings
| 1 | c | Whole wheat bulgur |
| 1 | lg | Onion chopped |
| x | Boiling water | |
| 1 | lb | Tomatoes, chopped or 1*16*oz |
| cn | Diced tomatoes | |
| 1/2 | c | Lemon juice |
| 1/4 | ts | Black epper |
| x | Salt |
Put 1 cup of whole wheat bulgur and 1 large chopped onion in a medium Pyrex bowl and cover with boiling water...let these soak 2 hours (if you like the bite of raw onion, you can add the onion later...I like it better slightly cooked by the water). Drain well and add 1 lb of fresh chopped tomatoes or one 16 oz can of diced tomatoes, 1/3 cup lemon juice (freshly squeezed tastes much better than from concentrate), 1/4 tsp or more freshly ground black pepper, and salt to taste. Let it stand for several hours or overnight in the refrigerator to mix the flavors. Pritikin also suggested adding fresh mint leaves, chopped, but I've never had any to try! This is great in ww pita pockets!
Enjoy...and let me know if you make any yummy variations!
Source: From the original Pritikin Program with modifications.
Posted by KPSMARTI@EKU.ACS.EKU.EDU to the Fatfree Digest [Volume 15 Issue 12] Feb. 12, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com.
1.80á
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