Tabbouleh

Name: Tabbouleh
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 2
Cuisine: Middle Eastern
Ingredients: 1 teaspoon black pepper; 237 milliliters bulghur wheat; 473 milliliters cherry tomatoes, halved; 1 hothouse cucumber, diced; 59 milliliters good extra virgin olive oil; 237 milliliters chopped flat-leaf parsley, about 1 bunch; 237 milliliters chopped fresh mint leaves, about 1 bunch; 237 milliliters minced green onions, white and green parts, about 1 bunch; 4 teaspoons kosher salt (I used 1 tsp sea salt); 59 milliliters freshly squeezed lemon juice, about 2 lemons; 355 milliliters boiling water

Tabbouleh might be just the middl eastern recipe you are searching for. This recipe serves 2. Watching your figure? This vegan recipe has 575 calories, 14g of protein, and 29g of fat per serving. If you have hothouse cucumber, lemon juice, kosher salt, and a few other ingredients on hand, you can make it. To use up the extra virgin olive oil you could follow this main course with the Peach Crisp: Healthy Crisp for Breakfast as a dessert. It works best as a main course, and is done in approximately 1 hour.