Artichoke Tabbouleh Salad (Tabouleh) from Healthy Diabetic Recipes

Artichoke Tabbouleh Salad (Tabouleh) Recipe

Recipe Ingredients:

1 cup Uncooked buglur, =OR=-
1 cup Cracked wheat
1 cup Boiling water
6 1/2 oz (1 jar) artichoke hearts, marinated
2 medium Tomatoes, chopped
1/4 cup Green onions, chopped
1/3 cup Fresh parsley
3 tbsp Fresh mint leaves, finely chopped
2 tbsp Lemon juice
1/8 tsp Ground black pepper, coarsely

Recipe Instructions:

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.

Servings: 6

“Food without wine is a corpse; wine without food is a ghost; united and well mitched they are as body and soul, living partners.”

~ Andre Simon (1877-1970)

 

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