Fresh, Light, Delicious

Try this simple tabbouleh recipe.   I enjoyed it with baked whitefish with almond slices, and roasted baby bok choy and green onions. (Just roast with olive oil, salt and pepper at 425 degrees – about 20 minutes.)  The fish can be baked at the same temperature during the last 5-10 minutes of cooking time.  

Tabbouleh with Chicken and Red Pepper

 ½ cup uncooked bulgur

½ cup boiling water

1 ½ cups diced plum tomato

¾ cup shredded cooked chicken breast

¾ cup minced fresh flat-leaf parsley

½  cup finely chopped red bell pepper

½ cup diced English cucumber

¼ cup minced fresh mint

1 ½ tablespoons fresh lemon juice

1 tablespoon extra-virgin olive oil

½ teaspoon salt

¼ teaspoon freshly ground black pepper

Combine bulgur and ½ cup boiling water in a large bowl.  Cover and let stand 15 minutes or until the bulgur is tender.  Drain well; return bulgur to bowl.  Cool.

Add tomato and remaining ingredients; toss well.  Yield:  4 servings (serving is 1 ¼ cup)

From Cooking Light Magazine

150 Calories; 4.7g Fat; 11.2g Protein; 16.9g Carbohydrate; 4.5g Fiber; 326mg Sodium


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