Tabbouleh

1 cup bulgur

1 cup hot water

3 cups fresh flat leaf parsley, chopped

1/4 cup fresh mint, chopped

4 green onions

1/2 cup fresh lemon juice

1 garlic clove, minced

 2 tablespoons olive oil

1/2 teaspoon salt

1/4 teaspoon pepper

3/4 cup diced tomatoes

 1.     Put bulgur in a medium bowl with hot water. The bulgur will absorb the water.

2.     Wash parsley and mint in a colander under running water. Roll herbs in paper      towels to dry.

3.     Wash green onions and pat dry. Cut off roots and slice white portion into 1/4 –     inch slices. Finely chop slices. Save green tops for another use.

4.     Combine green onions, lemon juice, garlic, olive oil, salt, and pepper in a small      bowl and whisk together. Fold lemon juice mixture into bulgur with a spoon. Add         tomatoes and continue stirring until well combined.

 Serves 4.

 Nutrition Facts

Servings per recipe: 4

Calories 219               Calories from fat  72

                                                % Daily Value

Total Fat  8g                                      12%

            Saturated Fat  1g                       5%

Cholesterol  0mg                                 0%

Sodium  307mg                                  13%

Carbohydrate  35g                            12%

            Dietary Fiber  9g                    37%

Protein  7g                                         13%

Vitamin A:  57%                    Vitamin C: 140%       Folacin:  26%

Calcium:  11%                        Iron:  27%                   Potassium:  17%

 Source:  www.fruitsandveggiesmatter.gov

Oklahoma Cooperative Extension Service                                                                                                                                                5/08