Take the diced vegetables and fry them all together in a pan until golden brown. Season with salt and pepper and set aside. Rinse the bulgar wheat thoroughly 2 or 3 times and then allow to soak for about 10-15 minutes in clean water. Strain, then combine all the ingredients together and adjust the seasoning. Grill the pitta bread and cut into fingers. Spoon the tabbouleh into the centre of the plates, place the pitta around and drizzle with basil-flavoured oil. Season with ground black pepper. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (180g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 12 (4%)|
|Amt Per Serving||% DV|
|Total Fat 1.3g||2 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 72.5mg||3 %|
|Potassium 655mg||17 %|
|Total Carbohydrate 62g||18 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 57.9g|
|Protein 8.9g||13 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 282
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