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Tabbouleh
So good, your friends will think you bought it at a Lebanese deli.
1 cup bulghar
Water to cover
1 onion, chopped
6 green onions, sliced
2 cups chopped Italian parsley
1/2 cup mint, chopped
1/4 cup lemon juice
2 tomatoes, chopped
1/4 cup no-fat mayonnaise
Lettuce
Place the bulghar in a bowl and cover with cold water; allow it to soak for 2-3
hours or until the bulghar is soft. Line a colander with cheesecloth or a dish
towel and pour in the bulghar; squeeze out all the excess moisture. Return the
bulghar to the bowl and mix in remaining ingredients except the mayonnaise.
Chill for at least 2 hours. Stir in mayonnaise just before serving. Serve on
lettuce leaves.
Tex-Mex variation: Add 1 red bell pepper, chopped; 2 jalapeno peppers,
seeded and minced; and 1/2 cup cilantro leaves, chopped.
6-8 servings
For more recipes, refer to the The Healthy Heart Miracle book.
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