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Tabbouleh



 
 
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  #1  
Old February 25th, 2009, 08:49 AM posted to alt.support.diet.weightwatchers
Willow Herself
external usenet poster
 
Posts: 1,887
Default Tabbouleh

Simple, plain good old Tabbouleh, not too hard to make, goes with everything
and great for leftovers!

Tabbouleh

Ingredients
1 1/2 cup water
1 cup bulgur
1 TBSP extra virgin olive oil
1/2 tsp freshly ground pepper (or to taste)
1/2 tsp salt
3 tomatoes finely chopped
1 cup finely chopped flat-leaf parsley
1 red onion, finely chopped
3 scallions, green only, thinly sliced
2 garlic cloves, minced
1/4 cup fresh lemon juice
1 lemon sliced

Directions
1- In a medium saucepan, bring the water to a boil. Stir in the bulgur, oil,
pepper and salt. Remove from the heat; cover and let stand until the water
is absorbed, 20-25 minutes.

2- In a large bowl, combine the tomatoes, parsley, onion, scallions, garlic,
and lemon juice. Add the bulgur; toss to combine. Refrigerate, covered,
until well chilled, at least 3 hours. Serve garnished with the lemon slices.

Per cup: Cal 150, Fat 3g, Fib 7g.

--
*****
"It's kinda fun to do the impossible."
Walt Disney


  #2  
Old February 25th, 2009, 09:33 AM posted to alt.support.diet.weightwatchers
Stormmee
external usenet poster
 
Posts: 2,513
Default Tabbouleh

this sounds wonderful, Lee
"Willow Herself" wrote in
message ...
Simple, plain good old Tabbouleh, not too hard to make, goes with
everything and great for leftovers!

Tabbouleh

Ingredients
1 1/2 cup water
1 cup bulgur
1 TBSP extra virgin olive oil
1/2 tsp freshly ground pepper (or to taste)
1/2 tsp salt
3 tomatoes finely chopped
1 cup finely chopped flat-leaf parsley
1 red onion, finely chopped
3 scallions, green only, thinly sliced
2 garlic cloves, minced
1/4 cup fresh lemon juice
1 lemon sliced

Directions
1- In a medium saucepan, bring the water to a boil. Stir in the bulgur,
oil, pepper and salt. Remove from the heat; cover and let stand until the
water is absorbed, 20-25 minutes.

2- In a large bowl, combine the tomatoes, parsley, onion, scallions,
garlic, and lemon juice. Add the bulgur; toss to combine. Refrigerate,
covered, until well chilled, at least 3 hours. Serve garnished with the
lemon slices.

Per cup: Cal 150, Fat 3g, Fib 7g.

--
*****
"It's kinda fun to do the impossible."
Walt Disney



  #3  
Old February 26th, 2009, 07:21 AM posted to alt.support.diet.weightwatchers
Nathalie W
external usenet poster
 
Posts: 77
Default Tabbouleh

I love Tabbouleh, and it is low fat as well, how great :-)

Willow Herself wrote:
Simple, plain good old Tabbouleh, not too hard to make, goes with everything
and great for leftovers!

Tabbouleh

Ingredients
1 1/2 cup water
1 cup bulgur
1 TBSP extra virgin olive oil
1/2 tsp freshly ground pepper (or to taste)
1/2 tsp salt
3 tomatoes finely chopped
1 cup finely chopped flat-leaf parsley
1 red onion, finely chopped
3 scallions, green only, thinly sliced
2 garlic cloves, minced
1/4 cup fresh lemon juice
1 lemon sliced

Directions
1- In a medium saucepan, bring the water to a boil. Stir in the bulgur, oil,
pepper and salt. Remove from the heat; cover and let stand until the water
is absorbed, 20-25 minutes.

2- In a large bowl, combine the tomatoes, parsley, onion, scallions, garlic,
and lemon juice. Add the bulgur; toss to combine. Refrigerate, covered,
until well chilled, at least 3 hours. Serve garnished with the lemon slices.

Per cup: Cal 150, Fat 3g, Fib 7g.



--
Nathalie from Belgium
 




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