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Name: Broccoli Tabbouleh
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5
Cuisine: American
Ingredients: 1 c Boiling water; 2 c Broccoli; Coarsely Chopped; 1/4 c Lemon juice; 1/2 c Fresh Parsley; Finely; 1/4 ts Pepper; 1 c Carrot; Shredded; 1/4 ts Salt; 3/4 c Bulgur Or Cracked Wheat;; 3 tb Green Onions; Thinly Sliced; 1 c Cherry Tomatoes; Quartered; 1 sm Garlic Clove; Crushed; 1 1/2 tb olive oil

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INGREDIENTS

1 c Boiling water
2 c Broccoli; Coarsely Chopped
1/4 c Lemon juice
1/2 c Fresh Parsley; Finely
1/4 ts Pepper
1 c Carrot; Shredded
1/4 ts Salt
3/4 c Bulgur Or Cracked Wheat;
3 tb Green Onions; Thinly Sliced
1 c Cherry Tomatoes; Quartered
1 sm Garlic Clove; Crushed
1 1/2 tb olive oil

Servings

INSTRUCTIONS

Combine boiling water and bulgur in a medium bowl; stir well. Let stand 20 minutes or until water is absorbed. Steam broccoli, covered, 3 minutes. Rinse under cold water; drain well. Add broccoli and next 4 ingredients (broccoli through green onions) to bulgur; toss gently. Combine lemon juice and remaining ingredients in a small bowl; stir well with a whisk. Pour over bulgur mixture; toss gently to coat. Cover and chill. Yield: 5 servings (serving size: 1 cup). Calories 141 (29% from fat) Fat 4.6g (sat 0.8g, mono 3.0g, poly 0.7g) Protein 4.5g Carb 23.6g Fiber 6.5g Chol 0mg Iron 1.6mg Calc 45mg Recipe By : Jean Kressy Cooking Light September 1996 Posted to Digest eat-lf.v096.n165 Date: Tue, 24 Sep 1996 11:50:27 -0600 From: "Robin Goldberg Isaacs"

NOTES

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Broccoli Tabbouleh

1 c Boiling water
2 c Broccoli; Coarsely Chopped
1/4 c Lemon juice
1/2 c Fresh Parsley; Finely
1/4 ts Pepper
1 c Carrot; Shredded
1/4 ts Salt
3/4 c Bulgur Or Cracked Wheat;
3 tb Green Onions; Thinly Sliced
1 c Cherry Tomatoes; Quartered
1 sm Garlic Clove; Crushed
1 1/2 tb olive oil

Combine boiling water and bulgur in a medium bowl; stir well.  Let stand 20  minutes or until water is absorbed. Steam broccoli, covered, 3 minutes.  Rinse under cold water; drain well. Add broccoli and next 4 ingredients  (broccoli through green onions) to bulgur; toss gently. Combine lemon juice  and remaining ingredients in a small bowl; stir well with a whisk. Pour  over bulgur mixture; toss gently to coat. Cover and chill. Yield: 5  servings (serving size:  1 cup).    Calories 141 (29% from fat) Fat 4.6g (sat 0.8g, mono 3.0g, poly 0.7g)  Protein 4.5g Carb 23.6g Fiber 6.5g Chol 0mg Iron 1.6mg Calc 45mg    Recipe By     : Jean Kressy  Cooking Light September 1996    Posted to Digest eat-lf.v096.n165    Date: Tue, 24 Sep 1996 11:50:27 -0600    From: "Robin Goldberg Isaacs" <isaacs@rmi.net>

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Nutrition

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Serving Size: 1 Serving (49g)
Recipe Makes: 5 Servings

Calories: 16
Calories from Fat: 9 (56%)

Amt Per Serving		% DV

	Total Fat 1g	1 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.7g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 1.1mg		0 %
Potassium 34.9mg		1 %
Total Carbohydrate 2.3g		1 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 2.1g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database 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.

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Calories per serving: 16

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