Recipe: Tabbouleh Salad for Nesma

TABBOULEH SALAD
Source: Cooking ala Heart Cookbook: Delicious Heart Healthy Recipes to Reduce the Risk of Heart Disease and Stroke by Mankato Heart Health Program

Add diced cooked chicken or seafood to tabbouleh for a tasty main dish salad.

1 cup bulgur
2 cups hot water
3/4 cup chopped fresh parsley
1/4 cup chopped fresh mint, crushed or 2 teaspoons dried mint, crushed
1/4 cup chopped green onions
1 teaspoon dried oregano, crushed
6 tablespoons lemon juice
6 tablespoons olive oil
1/4 teaspoon salt
fresh ground pepper
TO SERVE:
1/2 cup peeled chopped cucumbers
2 tomatoes, peeled, seeded and chopped
romaine lettuce leaves
plain low-fat yogurt (optional)
FOR A MORE SPICY MIX ADD:
1/8 teaspoon ground allspice
1/8 teaspoon nutmeg
1/8 teaspoon ground cloves
1 teaspoon cinnamon
5 drops Tabasco sauce

Soak bulgur in hot water for 15 to 30 minutes. Drain off any excess water.

In a large bowl, combine bulgur, parsley, mint, onion and oregano. Add lemon juice, olive oil, salt, pepper and additional spices if desired- Mix well. Refrigerate for 2 to 4 hours.

TO SERVE:
Just before serving, stir in chopped cucumber and tomatoes. Serve on romaine leaves and garnish with a dollop of yogurt if desired.