Moroccan Salad

Course : Salads
Serves: 4
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2/3 cup bulgar wheat
1 1/3 cups boiling water
4 medium scallions -- chopped
1 2/3 cups fresh parsley -- minced
1/3 cup fresh mint -- minced
1 1/4 large tomatoes -- diced
2/3 cup cucumber -- peeled, seeded, -- diced
2 tablespoons olive oil -- plus 2 teaspoons
2 tablespoons fresh lemon juice -- plus 2 teaspoons
1 1/4 teaspoons cumin
2 cloves garlic -- minced
1 1/4 pound whole wheat pita bread loaves

Preparation / Directions:

Combine the bulgur wheat with the boiling water in a heat-proof bowl. Let stand 1 hour until the wheat has absorbed the water. Combine the remaining ingredients except the pita bread in a large salad bowl. Cut the pita bread into triangles. Place the triangles on a cookie sheet and bake at 350øF until crisp, about 15 minutes. Remove from the oven and add to the salad bowl. Drain any excess water from the wheat. Add to the salad bowl and mix well. Refrigerate for 1-2 hours before serving.


Nutritional Information:

calories 263, fat 10.4g, 33% calories from fat, cholesterol 0mg, protein 7.5g, carbohydrates 39.7g, fiber 10.8g, sodium 129mg.

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