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Lemon and Fresh Herb Tabbouleh Recipe

Lemon and Fresh Herb Tabbouleh Recipe

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Ingredients:

Serving

1/2 cup medium- or fine-grain bulgur
2 tbsp extra virgin olive oil
2 garlic cloves, minced
2 cups finely chopped fresh flat-leaf parsley (about 3 bunches)
3/4 cup diced red onion
2 medium tomatoes, seeded and diced
1/3 cup finely chopped fresh mint
1/4 cup finely chopped fresh basil
3 tbsp finely chopped fresh dill
3 tbsp finely chopped fresh cilantro
1/3 cup fresh lemon juice

Directions:

1. Bring a kettle of water to a boil. Stir together the bulgur and 1 tablespoon of the oil in a heatproof bowl. Add boiling water to cover. Cover the bowl tightly with plastic wrap and let stand for 15 minutes. Drain in a sieve, pressing on the bulgur to remove any excess liquid.
2. Transfer the bulgur to a large bowl and toss with the remaining 1 tablespoon oil and the rest of the ingredients until everything is well mixed. Cover and refrigerate for at least 3 hours. Serve cold.
Per serving: 145.9 calories, 80.4 calories from fat, 8.9g total fat, 2.3g saturated fat, 3.2 mg cholesterol, 30.7 mg sodium, 15.0g total carbs, 2.8g dietary fiber, 1.4g sugars, 2.8g protein Nutritional analysis provided by TasteBook, using the USDA Nutrition Database From Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook by Cleveland Clinic Heart Center, Bonnie Sanders Polin, Ph.D., and Frances Towner Giedt. ©2007 by Cleveland Clinic Heart Center, Bonnie Sanders Polin, Ph.D., and Frances Towner Giedt. Published by Broadway Books.Bonnie Sanders Polin, Ph.D., and Frances Towner Giedt won a James Beard Award for The Joslin Diabetes Gourmet Cookbook. They are also the authors of The Joslin Diabetes Quick and Easy Cookbook, The Joslin Diabetes Healthy Carbohydrate Cookbook, and The Joslin Diabetes Great Chefs Cook Healthy Cookbook. Bonnie Polin lives in Tulsa, Oklahoma, and Frances Giedt lives in Arlington, Texas. Steven E. Nissen, M.D., is chairman of the Department of Cardiovascular Medicine at Cleveland Clinic Heart and Vascular Institute and the current president of the American College of Cardiology.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	60.09 Kcal (252 kJ)
Calories from fat	34.81 Kcal
		% Daily Value*
Total Fat	3.87g	6%
Sodium	13.97mg	1%
Potassium	251.16mg	5%
Total Carbs	5.45g	2%
Sugars	1.98g	8%
Dietary Fiber	2.07g	8%
Protein	0.98g	2%
Vitamin C	32.7mg	55%
Vitamin A	0.5mg	16%
Iron	59.5mg	331%
Calcium	50.5mg	5%

Amount Per 100 g
Calories	69.81 Kcal (292 kJ)
Calories from fat	40.44 Kcal
		% Daily Value*
Total Fat	4.49g	6%
Sodium	16.23mg	1%
Potassium	291.79mg	5%
Total Carbs	6.33g	2%
Sugars	2.3g	8%
Dietary Fiber	2.41g	8%
Protein	1.14g	2%
Vitamin C	38mg	55%
Vitamin A	0.6mg	16%
Iron	69.1mg	331%
Calcium	58.7mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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