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Hall Cook Book
Tabouli
Category: Salad/Dressing / Submtd By: Betty Newberry
Yield: 10 Servings
Making this fresh is
much tastier than the instant or box versions you buy at the store. This is a
favorite i make for mom. -betty mom and i prefer using couscous in place of
the wheat bulgar for this salad. -peggy
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2 Cups Wheat Bulgar, Dry
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Pepper
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2 Cups Fresh Parsley, Chopped
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1/2 Cup Black Olives, Chopped
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1 Cup Fresh Mint
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1/2 Cup Tomatoes, Chopped
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1/4 Cup Olive Oil
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1/2 Cup Cucumber, Chopped
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1/4 Cup Lemon Juice
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1/2 Cup Red Onion, Chopped
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Salt
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1/2 Cup Feta Cheese, Crumbled
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The wheat bulgar can be
replaced with 2 cups dry quinoa, couscous, white rice, or brown rice.
Prepare the wheat bulgar (or other grain) according to the package
directions.
Let cool to room temperature.
Place the parsley and mint in a food processor or blender and process until
finely chopped.
Add olive oil and lemon juice and blend.
Mix prepared grain, parsley mixture, and any optional ingredients you decide
to add.
Salt and pepper to taste.
Per Serving: 220 Cal (33% from Fat, 12% from Protein, 55% from Carb); 6 g
Protein; 8 g Tot Fat; 2 g Sat Fat; 5 g Mono Fat; 31 g Carb; 3 g Fiber; 89 mg
Calcium; 3 mg Iron; 156 mg Sodium; 7 mg Cholesterol
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