Artichoke Tabbouleh Saladdiabetic, nuts/grains, salads, side dishes, vegetarian 1 cup uncooked buglur; =or=- 1 cup cracked wheat 1 cup boiling water 6 1/2 oz (1 jar) artichoke hearts; marinated 2 medium tomatoes; chopped 1/4 cup green onions; chopped 1/3 cup fresh parsley 3 tablespoon fresh mint leaves; finely chopped 2 tablespoon lemon juice 1/8 teaspoon ground black pepper; coarsely In a medium bowl, combine bulgur and bowling water; let stand 15 to 20 minutes or until bulgur has doubled in size and water is absorbed. Drain artichoke hearts, reserving marinade in small bowl; cut artichokes in half. Add halved artichokes, tomato, onions, parsley and mint to buglur. Add lemon juice and pepper to reserved marinade; mix well. Add to buglur mixture; toss gently to coat. Cover; refrigerate until serving time. 6 (1 cup) servings. Food Exchanges per serving: 1 STARCH EXCHANGE + 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE; CAL: 150; PRO: 4g; CAR: 24g; FAT: 6g; CHO: 0mg; SOD: 115mg; Source: Easy and Healthy Magazine, Sept/Oct, 1994 by WHOM Brought to you and yours via Nancy O'Brion and her Meal-Master. |
