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Prep 15min
Total1hr15min
Servings4
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Ingredients
Tabbouleh
1 1/2
cups boiling water
3/4
cup uncooked bulgur wheat
3
medium tomatoes, chopped (2 1/4 cups)
8
medium green onions, chopped (1/2 cup)
1
medium green bell pepper, chopped (1 cup)
1
cup chopped cucumber
3/4
cup chopped fresh parsley
3
tablespoons chopped fresh or 1 tablespoon dried mint leaves, crushed
1
can (15 oz) Progresso™ chickpeas (garbanzo beans), drained
Lemon-Garlic Dressing
1/4
cup lemon juice
1
tablespoon olive or vegetable oil
3/4
teaspoon salt
1/4
teaspoon pepper
3
cloves garlic, finely chopped
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Steps
1
In medium bowl, pour boiling water over bulgur. Let stand 1 hour.
2
In tightly covered container, shake all dressing ingredients.
3
Drain any remaining water from bulgur. Stir remaining tabbouleh ingredients into bulgur. Pour dressing over tabbouleh; toss.
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Bulgur wheat is popular in many Middle Eastern countries. It's made by processing wheat into small pieces that cook by resting in hot water. The tender, chewy texture of bulgur is perfect for salads because it can be eaten cold.
Middle Eastern cuisine gives us many foods that are low in fat and high in flavor. A favorite from this region is tabbouleh, which features whole-grain bulgur wheat kernels that have been steamed, dried and crushed. Whole grains also contain complex carbohydrates, vitamins, minerals and fiber.
For a stunning presentation, fill Belgian endive leaves with this tempting salad. Two or three filled leaves make the perfect stand-alone salad or main-dish accompaniment.
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