Strawberry & Cucumber Tabbouleh

Ingredients

• 1 cup water
• ½ cup bulgur
• 2 tablespoons olive oil
• 1 teaspoon lemon zest
• 1 teaspoon fresh lemon juice
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup chopped strawberries
• ½ cup peeled, chopped cucumber
• ¼ cup unsalted, slivered almonds
• 1 ½ tablespoons chopped fresh mint
• 1 tablespoon chopped fresh parsley (curly or flat leaf)

Directions

1. Bring water and bulgur to a boil in a saucepan over high heat. Reduce heat to medium-low; cover and cook until tender and most of the water is absorbed, about 12 minutes. Cool.
2. To make dressing, combine olive oil, lemon zest, lemon juice, salt and pepper in small bowl and whisk to combine.
3. Add bulgur to large bowl; pour dressing over and stir to combine. Toss with strawberries, cucumber, almonds, mint, and parsley.
4. Serve at room temperature. Store leftovers in the refrigerator for up to 4 days.

Variations & Tips

• If desired, toast almonds in a skillet – pay close attention, so they do not burn.
• To make this recipe in advance, cook and refrigerate the bulgur up to 3 days ahead and toss with remaining ingredients just before serving.
• Try quinoa, whole wheat couscous, or brown rice in place of bulgur.
• Add 1 can of chickpeas, drained and rinsed well, or serve topped with crumbed feta and grilled chicken.

Nutrition Facts

YIELD: 4 servings (about ¾ cup per serving)

Calories: 176 per serving, Carbohydrates: 19g, Fiber: 4.2g, Sugar: 2.7g (0g added sugar), Protein: 4.1g, Fat: 10.5g, Saturated fat: 1.2g, Cholesterol: 0mg, Sodium: 296mg

* Nutrition facts will change as variations and substitutions are included. Above nutrition facts are based on including unsalted, slivered almonds.

SOURCE: adapted from CookingLight.com

Watch the cooking demo video below for extra tips and guidance!