Taboule
Yield
2 servingsPrep
15 minCook
?Ready
2 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
cracked wheat (bulgur)
fine |
|
| ¾ | cup |
onions
diced |
|
| ½ | cup |
scallions, spring or green onions
diced, including tops |
|
| 1 ½ | teaspoons |
parsley leaves
|
|
| 1 | teaspoon |
basil
|
*
|
| ½ | cup |
mint leaves
fresh, finely chopped |
*
|
| ½ | cup |
lemon juice
|
|
| ¾ | cup |
vegetable oil
|
|
| 2 | each |
tomatoes
cut in slices |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
cracked wheat (bulgur)
fine |
|
| 177 | ml |
onions
diced |
|
| 118 | ml |
scallions, spring or green onions
diced, including tops |
|
| 7.5 | ml |
parsley leaves
|
|
| 5 | ml |
basil
|
*
|
| 118 | ml |
mint leaves
fresh, finely chopped |
*
|
| 118 | ml |
lemon juice
|
|
| 177 | ml |
vegetable oil
|
|
| 2 | each |
tomatoes
cut in slices |
|
Directions
Cover bulgur with water; let stand 1 hour; drain.
Pan dry in skillet over low heat, stirring occasionally.
Add remaining ingredients and mix well.
Chill at least 1 hour; serve.
