Toasted Coconut Tabbouleh
Prep: 25 minutes plus standing
Cook: 3 minutes • Serves: 8
1/2 cup whole grain red bulgur
2 tablespoons unsweetened coconut
2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 green onions, thinly sliced
2 Roma tomatoes, chopped
2 cups chopped fresh parsley
1 tablespoon chopped fresh mint
2 whole wheat pita bread rounds, each cut into 4 wedges
2 tablespoons unsweetened coconut
2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 green onions, thinly sliced
2 Roma tomatoes, chopped
2 cups chopped fresh parsley
1 tablespoon chopped fresh mint
2 whole wheat pita bread rounds, each cut into 4 wedges
1.In medium bowl, add bulgur and 1/2 cup boiling water; let stand 1 hour. Drain bulgur and squeeze dry.
2.In small skillet, toast coconut over medium heat 3 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool.
3.In large bowl, whisk lemon juice, oil, salt and pepper. Add onions, tomatoes, parsley, mint, bulgur and coconut; toss and serve with pita bread. Makes about 4 cups.
Approximate nutritional values per serving (1/2 cup tabbouleh, 1 pita wedge):
120 Calories, 5g Fat (1g Saturated), 0mg Cholesterol,
232mg Sodium, 18g Carbohydrates, 4g Fiber, 3g Protein