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Artichoke Tabbouleh Salad (Tabouli, Tabbouli) (P)
Serves: 6 (about 6 1-cup servings)

1 cup uncooked bulgur (bulghur, burghul)
OR 1 cup cracked wheat
1 cup boiling water
1 jar (6-1/2 oz) marinated artichoke hearts
2 medium tomatoes, chopped
1/4 cup green onions, chopped
1/3 cup fresh parsley
3 tablespoons fresh mint leaves, finely chopped
2 tablespoons lemon juice
1/8 teaspoon ground black pepper

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 bulgur. Add lemon juice and pepper to reserved marinade; mix well.

Add to bulgur mixture; toss gently to coat. Cover; refrigerate until serving time.

Posted by Lenore Gould

Nutritional Info Per Serving: 121 Calories (kcal); 2g Total Fat; (14% calories from fat); 5g Protein; 23g Carbohydrate; 0mg Cholesterol; 111mg Sodium