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Tabbouleh
Servings = 4 | Serving size =about a cup
This recipe can be multiplied by 3.
This recipe keeps well for a maximum of 48 hours.
| 2 cups | water |
| 1 cups | bulgur wheat |
| 3 | lemons |
| 1 tsp | honey |
| 1 Tbsp | dark sesame oil |
| 1/4 cups | white onion |
| 2 Tbsp | fresh mint |
| 1/2 cups | curly parsley |
| 1 lbs | tomato |
Place the water in a small sauce pan over high heat and bring to a boil.
Pour boiling water over the bulgur wheat and stir. Let stand for about 15 minutes stirring occasionally.
While the bulgur is soaking stir together the lemon juice, honey, sesame oil, onion, mint, parsley and tomato.
Place the bulgur in a strainer and gently squeeze out the excess water.
Place in the dressing and toss until well mixed.
Chill.
Nutrition Facts
Serving size: about a cup | Servings 4
Calories 191 | Calories from Fat 36
Amount Per Serving (% Daily Value)
Total Fat 4g (6%) | Saturated Fat 1g (3%)
Monounsaturated Fat 2g | Trans Fat 0g
Cholesterol 0 mg (1 %) | Sodium 17 mg (0 %)
Total Carbohydrates 37g (12%) | Sugars 6g
Dietary Fiber 8g (34%) | Protein 6g
Vitamin A 32% | Vitamin C 69 % | Calcium 4% | Iron 20%
Vitamin K 133 mcg | Potassium 519 mg | Magnesium 77 mg
"As for the garden of mint, the very smell of it alone recovers and refreshes our spirits, as the taste stirs up our appetite for meat."
-Pliny, Roman Historian
The refrigerator light goes on...
Once again, foods from the Mediterranean make the best recipes and the healthiest foods. Many of them have much more oil in them than necessary, however and this recipe is an example of how to make small changes. Here the combination of the robust sesame oil with just a touch of honey brings out the other flavors and the oil doesn’t dominate.
