Recipe: Classic Tabbouleh

Makes 4 to 6 servings

¾ cup bulgur

1 ½ cups water

2 cups freshly chopped parsley

¾ cup chopped scallions, white and green parts

½ red bell pepper, diced

½ green bell pepper, diced

½ cup finely chopped fresh mint

½ cup fresh lemon juice

½ cup extra-virgin olive oil

Sea salt and freshly ground pepper to taste

3 ripe tomatoes, peeled, seeded and diced

1 large cucumber, peeled, seeded and diced

1. 1. Boil the water, then remove pan from burner. Add bulgur and soak for 30 minutes. Drain through a sieve and allow to dry thoroughly. Place bulgur, parsley, scallions, peppers and mint in a large bowl. Stir well.

2. In a separate bowl, whisk together lemon juice and oil. Season bulgur mixture with salt and pepper. Add lemon mixture to bulgur — only enough to make salad moist — and toss. Fold in tomatoes and cucumber. Cover and chill. Serve on a bed of greens.

Note: This salad goes well with toasted, herb-seasoned whole-wheat pita triangles.

Data per serving:

Calories 177

Protein 3g

Fat 21g

Carbohydrates 19g

Sodium 23mg

Saturated fat 2g

Cholesterol 0mg

Adapted from Michael D. Ozner, M.D., author of "The Miami Mediterranean Diet" (BenBella Books, 2008)