Tabbouleh Salad (01.17.13)

By Jennifer Burns, Intermountain Medical Center Heart Institute

Ingredients:

• 1 1/2 cups water
• 3/4 cup bulgur (cracked wheat), rinsed and drained
• 1 cup diced, seeded tomatoes
• 1 cup parsley, chopped
• 1/2 cup green onions, diced
• 1 teaspoon dill weed
• 4 black olives, sliced
• 1/4 cup raisins (optional)
• 1/4 cup lemon juice
• 2 tablespoons extra-virgin olive oil
• Freshly ground black pepper, to taste

In a small saucepan, bring the water to a boil. Remove from heat and add the bulgur. Cover and let stand until the bulgur is tender and the liquid is completely absorbed, about 15 to 20 minutes.

In a large bowl, add the bulgur and the remaining ingredients. Toss gently just until the ingredients are evenly distributed. Cover and refrigerate for 2 hours to allow the flavors to blend. Serve chilled.

Nutritional analysis per serving