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Tabbouleh With Lamb

Healthy.Eater's picture
Ingredients
  Cooked chicken/Cooked lamb 8 Ounce
  Salad oil 1⁄3 Cup (5.33 tbs)
  Lemon juice 1⁄3 Cup (5.33 tbs)
  Snipped fresh mint/2 teaspoons dried mint 2 Tablespoon, crushed
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Garlic 2 Clove (10 gm), minced
  Boiling water 2 Cup (32 tbs)
  Bulgur wheat 1 Cup (16 tbs)
  Chopped celery 1⁄2 Cup (8 tbs)
  Thinly sliced carrot 1⁄2 Cup (8 tbs)
  Snipped parsley 1⁄2 Cup (8 tbs)
  Chopped green pepper 1⁄4 Cup (4 tbs)
  Sliced green onion 1⁄4 Cup (4 tbs)
  Finely chopped cucumber 1 1⁄4 Cup (20 tbs)
  Tomatoes 2 Medium, chopped
  Leaf lettuce 1⁄4 Cup (4 tbs)
Directions

If using lamb, trim any excess fat from it.
Chop the lamb or chicken and place the meat in a large bowl.
(You should have about 1 1/2 cups.) For dressing, in a screw-top jar combine oil, lemon juice, mint, salt, pepper, and garlic.
Cover and shake well.
Pour dressing over meat.
Let stand at room temperature for 30 minutes.
Meanwhile, in a medium mixing bowl combine boiling water and bulgur.
Let stand for 20 minutes.
Drain well, then squeeze out excess water.
Add bulgur, celery, carrot, parsley, green pepper, and onion to meat mixture.
Toss lightly to coat.
Cover and chill for 3 to 5 hours.
To serve, stir in cucumber and tomatoes.
Line 6 salad plates with lettuce leaves.
Spoon bulgur mixture onto the plates.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Mixing
Dish: 
Salad
Interest: 
Holiday, Party, Healthy
Ingredient: 
Lamb
Preparation Time: 
30 Minutes
Cook Time: 
5 Minutes
Ready In: 
35 Minutes
Servings: 
6

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