Garbanzo Tabbouleh
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Ingredients Directions
1 cup bulgur (cracked wheat)
1 cup boiling water
2 cups tomatoes, diced (2 medium)
1-1/2 cups cooked (1/2 cup dry will yield 1-1/2 cups cooked)
or 1 can (15 oz) can garbanzo beans, drained
1 cup cucumber, peeled, seeded and diced
3/4 cup fresh parsley, chopped
1/2 cup yellow bell pepper, diced
1/2 cup green onions, sliced
2 Tbsp. fresh mint, chopped
1/2 tsp. salt
1/3 cup fresh lemon juice
2 Tbsp. olive oil
Combine bulgur and boiling water in a large bowl; stir well.
Let stand 30 minutes or until water is absorbed.
Add tomato and remaining ingredients; toss gently.
Serve at room temperature.
Make 8 (1 cup) servings.
This is an official 5 A Day recipe.
Recipe provided by the California Dry Bean Advisory Board.
Nutritional Analysis Per Serving: Calories, 158; Fat, 5g; Cholesterol, 0mg; Fiber, 6g; Sodium, 160mg; percent calories from fat, 26%.
http://www.cdc.gov/nccdphp/dnpa/5ADa..._tabbouleh.htm
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