nutritional information

Per 1-cup serving:

  • Calories: 165
  • Protein: 5 g
  • Total Fat: 9 g
  • Saturated Fat: 1 g
  • Carbohydrates: 20 g
  • Cholesterol: 0 mg
  • Sodium: 35 mg
  • Fiber: 7 g
  • Sugar: 2 g
Vegan

Minty Winter Tabbouleh

Serves 8

Chopped fresh herbs are the dominant ingredient in this grain salad. For beautiful bouquets of fresh peppermint at bargain prices, shop for the herb at Asian grocery stores.
  • ¾ cup bulgur
  • 2 cups tightly packed fresh peppermint leaves
  • 2 cups tightly packed fresh parsley leaves
  • 1 small red onion, peeled and quartered
  • 1 clove garlic, minced (1 tsp.)
  • 2 cucumbers, peeled, seeded, and diced (2 cups)
  • ⅓ cup chopped toasted hazelnuts
  • 6 oil-packed sun-dried tomatoes, rinsed, patted dry, and minced, plus 3 Tbs. oil from jar
  • ¼ cup lemon juice

1. Cook bulgur according to package directions. Cool; transfer to bowl.
2. Pulse peppermint, parsley, onion, and garlic in food processor until finely chopped.
3. Stir peppermint mixture, cucumbers, hazelnuts, sun-dried tomatoes and oil, and lemon juice into bulgur. Season with salt and pepper, if desired. Chill30 minutes, or overnight.

February 2010 p.27

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