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* Original recipes calls for 3 Tbsp.
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extra virgin olive oil and 1/4 c. lemon juice, I lowered the extra virgin olive oil to 2 Tbsp.
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and changed the lemon juice to 4 tsp.
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In medium saucepan, combine bulgur, water and 1/4 tsp.
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salt.
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Bring to boil.
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Reduce heat; cover and simmer 15 min.
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Let stand 5 min.
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In large bowl, combine parsley, onions, cucumber and tomato.
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Stir in bulgur.
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In small bowl, combine lemon juice, oil, 1/4 tsp.
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salt and garlic; pour over bulgur mix; toss gently to coat.
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Cover; chill 2 hrs or possibly till chilled.
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12 (1/2 c.) servings.
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(Original was for 6 1 c. servings) I used less Oil and lemon juice to cut down the fat content.
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NOTES : This fresh-tasting salad is a close cousin to tabbouleh, a Middle Eastern specialty which includes bulgur, cucumber, tomato, mint and parsley.
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We've omitted the mint and doubled the garlic in this version of the famous salad
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Bulgur is partially cooked cracked wheat.
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Because there is minimal processing, bulgur is nutritionally on a par with whole wheat.
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It's packed with dietary fibre, protein, iron, potassium and B vitamins.
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Bulgur can be cooked according to package directions, or possibly is sometimes soaked in an equal amount of boiling water for 1/2 to 1 hour.
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This is just over the 30% fat content, but feel which you could substitute 1 Tbsp.
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extra virgin olive oil with either water or possibly chicken broth without changing the taste.
