Moroccan Tabbouleh Salad

  • 1 cup Sunnyland #3 coarse bulgur wheat
  • 1-3/4 cups chicken broth – low salt
  • 8 medium size steamed beets
  • 2 cups steamed carrots (sliced)
  • 1/2 cup parsley (chopped)
  • 1/4 cup roasted sunflower seeds

Dressing ingredients:

  • 1/4 cup fresh lemon juice
  • 1/3 cup extra virgin olive oil
  • 1 tbs. cumin
  • Salt and pepper (to taste)
  1. The flavors of North Africa are exotic and tantalizing. Take a visit to this part of the world by enjoying this simple and wholesome recipe.
  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 al dente. Remove cover and let cool.
  3. Separately steam beets until tender – cube and chill until cold throughout. Separately steam carrots until slightly tender – slice and chill until cold throughout.
  4. Whisk dressing ingredients together.
  5. Combine all ingredients together and chill.
  6. Let the favors marry! Make 6 hours before or 1 day ahead and refrigerate.

Per Serving Nutritional Info: 190 cal; (100 from fat); 11g total fat; (1.5g from sat fat); 4g prot; 20g total carb; 0mg chol; 210mg sod; 5g fiber; 3g sugar Nutritional analysis for these recipes may vary slightly depending on choice of ingredients.