Artichoke tabbouleh salad (tabouleh)
Yield: 6 servings
Ingredients:
- 1 c Uncooked buglur; 1/4 c Green onions; chopped -=OR=- 1/3 c Fresh parsley;
- 1 c Cracked wheat; 3 tb Fresh mint leaves; finely
- 1 c Boiling water; -chopped
- 6 1/2 oz (1 jar) artichoke hearts; 2 tb Lemon juice; -marinated 1/8 ts Ground black pepper;
- 2 md Tomatoes; chopped -coarsely
Instructions:
In a medium bowl combine bulgur and bowling water; let stand 15 to 20 minutes or until bulgur has doubled in size and water is absorbed. Drain artichoke hearts reserving marinade in small bowl; cut artichokes in half. Add halved artichokes tomato onions parsley and mint to buglur. Add lemon juice and pepper to reserved marinade; mix well. Add to buglur mixture; toss gently to coat. Cover; refrigerate until serving time. 6 (1 cup) servings. Food Exchanges per serving: 1 STARCH EXCHANGE + 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE; CAL: 150; PRO: 4g; CAR: 24g; FAT: 6g; CHO: 0mg; SOD: 115mg; Source: Easy and Healthy Magazine Sept/Oct 1994 by WHOM Brought to you and yours via Nancy O'Brion and her Meal-Master.
