Easy Garlicky Tabouli
Tabouli 4 recipe
Yield
4 servingsPrep
20 minCook
25 minReady
45 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
cracked wheat (bulgur)
|
|
| 1 | cup |
parsley leaves
fresh |
|
| 2 | cloves |
garlic
peeled and minced |
|
|
lemon juice
juice of one lemon |
*
|
||
| ¼ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
cracked wheat (bulgur)
|
|
| 237 | ml |
parsley leaves
fresh |
|
| 2 | cloves |
garlic
peeled and minced |
|
| 1 | x |
lemon juice
juice of one lemon |
*
|
| 1.3 | ml |
salt
|
|
Directions
Bring 2½ cups water to a boil. Add cracked wheat and simmer covered for 25 minutes.
Let sit for 5 minutes covered. Fluff wheat with a fork.
Using kitchen scissors, cut up parsley; add to wheat.
Finely chop garlic; add to wheat.
Squeeze lemon over salad, add salt. Mix well. Let sit overnight.
Note: Chopped tomato can bed added if desired.
