Tabbouleh

Name: Tabbouleh
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 237 milliliters sliced canned artichoke hearts, drained; 237 milliliters bulgur, uncooked; 237 milliliters cherry tomato halves; 237 milliliters peeled, seeded, and diced cucumber; 118 milliliters dried lentils; 237 milliliters coarsely chopped fresh mint; 237 milliliters coarsely chopped fresh parsley; 2 cloves garlic, minced; 118 milliliters lemon juice; 2 Tbsps olive oil; 1 teaspoons pepper; 118 milliliters minced purple onion; 473 milliliters water; 473 milliliters boiling water

Tabbouleh

Tabbouleh might be just the middl eastern recipe you are searching for. This recipe covers 27% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 13g of protein, 11g of fat, and a total of 340 calories. This recipe serves 4. Head to the store and pick up cucumber, olive oil, water, and a few other things to make it today. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. It works well as a main course. It is a good option if you're following a vegan diet.

Instructions

Combine lentils and 2 cups water in a medium saucepan. Bring to a boil; cover, reduce heat, and simmer 40 minutes or until lentils are tender.

Ingredients you will need

Lentils

Water

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Sauce Pan

Drain, rinse under cold water, and drain again.

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Water

Transfer to a large bowl.

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Bowl

Combine bulgur, boiling water, and lemon juice in a medium bowl; cover and let stand 30 minutes.

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Lemon Juice

Bulgur

Water

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Bowl

Add bulgur mixture, parsley, and next 8 ingredients to lentils; toss well. Cover and chill at least 30 minutes. If desired, garnish with mint leaves, and serve with pita wedges.

Ingredients you will need

Mint