Tabbouleh

Hearty tabbouleh can stand alone as a vegetarian dish or as a side as shown below with Spicy Moroccan Chicken Skewers.

(original recipe from Ina Garten)

Serves 8

• 1 cup bulgur wheat
• 1 ½ cups boiling water
• ¼ cup freshly squeezed lemon juice (2 lemons)
• ¼ cup olive oil
• 3 ½ teaspoons kosher salt (DIVIDED)
• 1 cup minced scallions, white and green parts
• 1 cup chopped fresh mint leaves
• 1 cup flat leaf parsley
• 1 cucumber, unpeeled, seeded and medium diced
• 2 cups cherry tomatoes, cut in half
• 1 teaspoon freshly ground black pepper

Place the bulgur in a large bowl.  Pour in the boiling water, lemon juice, olive oil and 1 ½ teaspoons salt.  Stir, then allow to stand at room temperature for about an hour.

Add the remaining ingredients (scallions – pepper, 2 teaspoons salt); mix well.  Season to taste and serve, or cover and refrigerate.  The flavor improves if the tabbouleh sits for a few hours.

Nutritional Info/Serving:  147 Calories, Fat 7 g, Protein 3 g, Carbs  19 g

21 Day Fix Container Equivalents/Serving:  0.5 Green, 0.5 Yellow, 1.5 tsp