Tabbouleh Salad

Course : Salads
Serves: 8
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3/4 cup bulgur
3/4 cup boiling water
2 medium tomatoes -- chopped
3/4 cup snipped fresh parsley
1/4 cup snipped fresh chives
1/4 cup snipped fresh mint
1/4 cup lemon juice
2 tablespoons canned chicken broth -- defatted
1 tablespoon olive oil
1 clove garlic -- minced

Preparation / Directions:

TO MAKE THE SALAD: In a large bowl, stir together the bulgur and water. Let stand about 15 minutes or until the water is absorbed . Gently stir in the tomatoes, parsley, chives and mint. Set aside. TO MAKE THE DRESSING: In a small bowl, stir together the lemon juice, broth, oil and garlic. Add the dressing to the bulgur mixture. Gently stir until combined. Cover and chill in the refrigerator for at least 2 hours to blend the flavors.


Nutritional Information:

69 Calories (kcal); 2g Total Fat; (23% calories from fat); 2g Protein; 12g Carbohydrate; 0mg Cholesterol; 6mg Sodium

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