Vegetarian, Diabetic, Low-Fat Artichoke Tabbouleh Salad (Tabouleh)

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Vegetarian, Diabetic, Low-Fat Artichoke Tabbouleh Salad (Tabouleh)

 

1 c. uncooked buglur

1/4 c. green onions, chopped

1/3 c. fresh parsley

1 c. cracked wheat

3 tbsps. fresh mint leaves, finely chopped

1 c. boiling water

6 1/2 oz. (1 jar) artichoke hearts, marinated

2 tbsps. lemon juice

1/8 tsp. ground black pepper

2 medium 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.

Makes 6 servings.

Calories...150...Fat...6 g...Carbs...24 g...Prot...4 g...Sodium...115

mg...Fiber...5.7 g.

Exchanges...1 starch...1 vegetable.