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Tabbouleh

Vegan
This traditional Middle Eastern dish is perfect as a snack or as
a quick side dish or lunch. The fresh parsley and mint give it a
refreshing flavor, and the fiber from the bulgur helps you stay full
when the afternoon slump hits.

Ingredient Tip: As the cucumber and tomatoes stand, they will
release some of their juices naturally. If you make this dish ahead
of time, use a slotted spoon to serve it onto plates.

½ cup bulgur wheat 1 small cucumber, peeled and
3 tablespoons extra-virgin finely chopped
olive oil ¼ cup finely chopped red onion
1 cup chopped fresh parsley Juice and zest of 1 lemon
½ cup chopped fresh mint ½ teaspoon salt
2 tomatoes, chopped ½ teaspoon freshly ground
black pepper
1. Prepare the bulgur wheat according to the package directions;
drain and rinse under cold water to cool.
2. In a large bowl, combine the bulgur, oil, parsley, mint, tomatoes,
cucumber, red onion, lemon juice and zest, salt, and pepper.
3. Serve or store in an airtight container in the refrigerator for up
to 3 days.
Serves 6. Prep time: 10 minutes.

Per serving: Calories: 127 Fat: 7.5g Saturated Fat: 1.1g Protein: 2.8g
Carbohydrates: 15g Fiber: 4.2g

144 28 Days of Clean Eating