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Lamb Tabbouleh Salad

Heart.Foods's picture
  Bulgur 1 Cup (16 tbs), uncooked
  Boiling water 1 1⁄2 Cup (24 tbs)
  Seeded diced tomato 1 Cup (16 tbs)
  Chopped fresh parsley 1⁄2 Cup (8 tbs)
  Minced green onions 1⁄2 Cup (8 tbs)
  Minced fresh mint 2 Tablespoon
  Canned garbanzo beans 15 Ounce, drained (1 can, chickpeas)
  Lemon juice 1⁄4 Cup (4 tbs)
  Canned low sodium chicken broth 1⁄4 Cup (4 tbs), undiluted
  Olive oil 2 Teaspoon
  Freshly ground pepper 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Lean boneless leg of lamb 3⁄4 Pound, cut into 1/2 inch thick slices
  Vegetable cooking spray 1
  Torn romaine lettuce 5 Cup (80 tbs)

Combine bulgur and water in a large bowl; let stand 1 hour or until bulgur is tender and liquid is absorbed.
Add tomato and next 4 ingredients; stir well.
Combine lemon juice and next 4 ingredients, stirring well.
Place lamb slices on rack of a broiler pan coated with cooking spray.
Brush lamb with 2 tablespoons lemon juice mixture.
Broil 5 1/2 inches from heat (with electric oven door partially opened) 3 to 4 minutes on each side or to desired degree of doneness.
Cut lamb into 1/2-inch pieces.
Add remaining lemon juice mixture and lamb to bulgur mixture; toss well.
To serve, place lettuce evenly on 4 salad plates.
Top evenly with bulgur mixture.

Recipe Summary

Difficulty Level: 
Bit Difficult
Side Dish
Cook Time: 
75 Minutes

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Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1664 Calories from Fat 387

% Daily Value*

Total Fat 43 g66.3%

Saturated Fat 11 g54.8%

Trans Fat 0 g

Cholesterol 291.4 mg97.1%

Sodium 2342.4 mg97.6%

Total Carbohydrates 212 g70.7%

Dietary Fiber 57.9 g231.4%

Sugars 18.3 g

Protein 147 g294.6%

Vitamin A 596.6% Vitamin C 300.3%

Calcium 40.7% Iron 84.7%

*Based on a 2000 Calorie diet

Lamb Tabbouleh Salad Recipe