Moroccan Salad from Healthy Diabetic Recipes

Moroccan Salad Recipe

Recipe Ingredients:

2/3 cup bulgar wheat
1 1/3 cups boiling water
4 scallions, chopped
1 2/3 cups fresh parsley, minced
1/3 cup fresh mint, minced
1 1/4 large tomatoes, diced
2/3 cup cucumber, peeled, seeded, diced
2 tbsp olive oil, plus 2 teaspoons
2 tbsp fresh lemon juice, plus 2 teaspoons
1 1/4 tsp cumin
2 cloves garlic, minced
1 1/4 whole wheat pita bread loaves

Recipe Instructions:

Combine the bulgur wheat with the boiling water in a heat-proof bowl. Let
stand 1 hour until the wheat has absorbed the water. Combine the remaining
ingredients except the pita bread in a large salad bowl. Cut the pita bread
into triangles. Place the triangles on a cookie sheet and bake at 350øF
until crisp, about 15 minutes. Remove from the oven and add to the salad
bowl. Drain any excess water from the wheat. Add to the salad bowl and mix
well. Refrigerate for 1-2 hours before serving.

Per serving: calories 263, fat 10.4g, 33% calories from fat, cholesterol
0mg, protein 7.5g, carbohydrates 39.7g, fiber 10.8g, sodium 129mg.

Exchanges: 1/2 Monosaturated Fat, 2 Starch, 1 Vegetable.

The recommended wines are: Chenin Blanc, Chianti, or Fum‚ Blanc.

Source: webmaster@MealsForYou.com Copyright © 1996-1998 Meals For You.

MC Formatted & MC Busted by Barb at Possum Kingdom

Servings: 4

“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?”

~ Denis Diderot (1713-1784) L'Encyclopedie (1751-1772)

 

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