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Sunday, May 22, 2011

Spicy Southwestern Tabbouleh

By:  Cooking Light
3/4 C uncooked bulgur
1 1/4 C. Boiling Water
1 1/2 teasp extra-virgin olive oil
1 C. chopped fresh cilantro
1 C. vertically sliced red ionion
3/4 C. diced seeded tomato 
1/2 C sliced green onions
1/2 C. diced yellow bell pepper
1/2 C. chopped peeled avocado
1/4 C diced seeded peeled cucumber
1/4 C. extra virgin olive oil
2 tblsp fresh lemon juice
2 tblsp fresh lime juice
3/4 tsp dried oregano
1/2 tsp salt
1/4 tsp ground cumin
1/4 tsp ground red pepper
1/4 tsp paprika
1/4 tsp chili powder
1/4 tsp freshly ground black pepper
1/8 teasp ground allspice
1 garlic clove, minced
Dash of hot pepper sauce
Combine bulgur, 1 1/4 cups boiling water, and 1 1/2 tsp oil in a medium bowl; cover and let stand 20 minutes.  Drain bulgur through a fine sieve; place bulgur in a medium bowl.  Add cilantro and remaining ingredients; toss well.  Yeild 6 servings (serving size 3/4 cup).
Calories: 212; Fat: 13.7; Protein: 4.6g; Carb: 21.1g; Fiber: 5.4g; Chol:3mg; Iron: 1.1mg; Sodium: 224mg

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