Tabbouleh Salad
12.0g
Net Carbs
2.8g
Protein
9.3g
Fat
3.9g
Fiber
149
Calories
Cooking tip: Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.
Ingredients:
- 3/4 cup Parsley
- 1/4 cup Extra Virgin Olive Oil
- 1/2 cup, dry, yield Bulgur
- 1 cucumber (8-1/4") Cucumber (with Peel)
- 8 tablespoons Peppermint (Mint)
- 3 large Scallions or Spring Onions
- 2 plum tomatoes Red Tomatoes
- 1 cup Tap Water
- 1/4 cup Fresh Lemon Juice
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
Directions:
- Combine bulgur and water in a large heatproof bowl; cover tightly with plastic wrap and let stand until water is absorbed, about 15 minutes.
- Line a sieve with cheesecloth or a dish towel, place bulgur in it, and press firmly with your hands to remove any excess water.
- Add tomatoes, cucumber, parsley, mint, lemon juice, oil, scallions, salt, and pepper; toss gently to combine. Serve cold or at room temperature.
Find this recipe and more in the New Atkins For a New You Cookbook!
