Tabbouleh
Ethnic, Salads, Vegetarian, Low Phosphorus, Low Potassium, Low Sodium

Ingredients
Based on 8 servings per recipe.
- 1 cup bulgur wheat
- 1 cup warm water
- 1 tomato, peeled & chopped
- 1/2 medium cucumber, seeded & chopped
- 1/2 cup parsley, chopped
- 2 tablespoons green onion, finely chopped
- 1 tablespoon fresh mint, finely chopped
- 1/8 teaspoon pepper
- 3 tablespoons vegetable or olive oil
- 3 tablespoons lemon juice
Preparation
-
In a bowl, combine bulgur and warm water.
-
Let stand for 30 minutes.
-
Stir in tomato, cucumber, parsley, green onion, mint, and pepper.
-
Combine oil and lemon juice.
-
Toss with the bulgur mixture.
-
Cover and chill.
-
Serve in a lettuce-lined bowl with yogurt, if desired.
About This Recipe
This cool Middle Eastern salad is easy to make and its flavor only improves over time.