Prep Time: approx. 20 Minutes.
” This tabbouleh salad variation is a meal in itself. “
Ingredients
1 cup bulgar
2 cups boiling water
1/2 cup vegetable oil
1/2 cup fresh lemon juice
Salt to taste
Ground black pepper to taste
1 cup chopped green onions
1 (15 ounce) can garbanzo beans, drained
1 cup chopped fresh parsley
1 cup grated carrots
Directions
1. In a heatproof bowl, pour boiling water over bulgar. Let stand 1 hour at room temperature.
2. In a small bowl, beat together oil, lemon juice, salt, and pepper. Pour over bulgar; and mix with a fork.
3. Place bulgar in the bottom of a nice glass serving bowl. Layer vegetables and garbanzo beans in this order on top of the bulgar: green onions, garbanzo beans, parsley, and carrots on top. Cover, and refrigerate.
Toss salad just before serving.
Makes 6 to 8 servings.
Nutrition at a glance:
Servings Per Recipe: 7
Amount per serving:
Calories 296
Protein 6g
Total Fat 17 g
Sodium 198 mg
Cholesterol –
Carbohydrates 33 g
Fiber 7 g