Weekly Recipe: Tabouli

Tabouli
Makes 5 servings
5 Points value

This is a recipe that Marta gave to me - I tweaked it a little bit and ran it through the recipe builder. Note that if you make the recipe as stated and have 1/5 of it, you're getting one teaspoon of healthy oil!

1 cup bulgur
3 bunches parsley, washed well and finely chopped in a food processor
1 carrot, peeled and grated
1/4 cup mint, finely chopped
4 roma tomatoes, seeded and diced
1/2 cup scallions, finely chopped
1 cup garbanzo beans
5 tsp olive oil
1/4 cup rice vinegar
1/4 cup lemon juice
salt and pepper to taste

Put bulgur into a bowl and cover with boiling water. Cover the bowl and let stand for 10 minutes. Check for tenderness. If the bulgur is still crunchy, add a bit more hot water and let it sit, covered, until it absorbs the water and becomes tender, not mushy. (Alternatively, you can cover the bulgur with cold water and let it sit in the refrigerator overnight while it absorbs the water. Either way, depending on how far in advance you think about it.)

Combine all ingredients and let sit for 20 minutes to allow flavors to combine.

Per serving: 246 cal, 5.8g fat, 9.1g fiber