Mediterranean Tabbouleh

  • 1 1/2 cups Sunnyland #3 coarse bulgur wheat
  • 2 cups boiling chicken broth – low salt
  • 1 large ripe tomato (diced)
  • 1/2 English cucumber ( diced (cut cucumber in half, spoon out seeds))
  • 1/2 cup diced green onions (whites and greens)
  • 15-1/2 oz. can garbanzo beans ( drained and rinsed)
  • 1/2 cup currants (soaked in warm water for 10min. and drain)
  • 1/2 cup dried cranberries
  • 1/4 cup fresh mint (chopped)
  • 1/2 cup fresh parsley (chopped)
  • 1/4 cup lightly toasted pine nuts (for garnish)

Dressing ingredients:

  • 1/4 cup extra virgin olive oil
  • 1/4 cup fresh-squeezed lemon juice
  • 1 large clove garlic ( mined)
  • Fresh ground pepper
  • 1 teaspoon salt
  • A few pinches dried cayenne pepper
  • A few pinches ground cinnamon
  1. Cool cucumber, earthy garbanzos, sweet cranberries and whole grain bulgur wheat are joined with other ingredients in this tabbouleh to tantalize the taste buds.
  2. Toast the bulgur wheat lightly in a nonstick skillet over medium heat (stirring constantly until golden brown). Pour bulgur wheat into hot chicken broth (very slowly), stir only once, cover and bring to a boil. Turn off heat and let liquid absorb until the bulgur wheat is a dente. Remove cover and let cool before combining all the above ingredients in a large bowl.
  3. Whisk all the dressing ingredients together in a small bowl.
  4. Pour over vegetables; toss until well coated then add toasted pine nuts; cover and chill.
  5. Let the flavors marry! Make 6 hours before or 1 day ahead and refrigerate.

Per Serving Nutrition Info: 280 cal; (90 from fat); 10g total fat; (2g sat fat); 9g prot; 40g total carb; 5mg chol; 480mg sod; 8g fiber; 13g sugar Nutritional analysis for these recipes may vary slightly depending on choice of ingredients.