Lemon-Mint and Tabbouleh Salad

"My first real job was as a paralegal — but I hated it," writes Marcia Porch of Winter Park, Florida. "There were plenty of signs that my interests lay elsewhere; it just took me a while to recognize them. My co-workers caught on faster: They would tease me because there were always cookbooks on my desk. So I started moonlighting at a bakery on the weekends. Eventually this led to a culinary career that has included owning a catering business. These days, what I make at home has to have do-ahead steps and no complicated ingredients, and be healthful and simple to assemble. " If you have trouble finding plain bulgur (cracked wheat), use one cup of bulgur (but not the seasoning packets) from two boxes of wheat salad mix, found in the rice and pasta section of the supermarket.

Preparing Time: -
Total Time: -
Served Person: Makes 6 servings

Middle Eastern Salad Herb Side Vegetarian Quick & Easy Lemon Spring Bulgur Bon AppÃ©tit Sugar Conscious Kidney Friendly Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

1 cup boiling water
1/4 cup olive oil
1/4 cup fresh lemon juice
2 tablespoons chopped fresh mint
3 large garlic cloves, minced

Carbohydrate 21 g(7%)
Fat 9 g(15%)
Fiber 4 g(15%)
Protein 4 g(7%)
Saturated Fat 1 g(7%)
Sodium 12 mg(1%)
Calories 175

Preparation Whisk oil, lemon juice, and garlic in small bowl to blend; set aside. Place bulgur in large bowl. Mix in 1 cup boiling water. Let stand until bulgur is tender and water is absorbed, about 15 minutes. Mix in tomatoes, parsley, green onions, and mint. Add oil mixture; toss to blend. Season with salt and pepper. Let stand at least 30 minutes to blend flavors. (Can be made 1 day ahead. Cover; chill.)

Lemon-Mint and Tabbouleh Salad

Ingredients

Nutrition facts