Artichoke tabbouleh salad (tabouleh)

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Recipe by: cervera

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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.