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Spiced Tabbouleh with Sautéed Onions & Carrots
This is a perfect dish to take to a picnic or a potluck dinner. Leave the cucumber out until just before serving time as it will release water into the salad if it sits too long.
  • 3/4 cup bulgur
  • 1 cup boiling water
  • 1 cup orzo
  • 5 tablespoons extra-virgin olive oil
  • 1 cup chopped onion
  • 3 large carrots, diced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1 cup diced cucumber
  • 1/3 cup oil-packed sun-dried tomatoes, drained and chopped
  • 1/3 cup chopped fresh mint
  • 1/3 cup chopped parsley
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon cayenne pepper

1. In a large heatproof bowl, combine bulgur and boiling water and let stand 30 minutes.

2. Meanwhile, in a medium pot of boiling water, cook orzo according to package directions. Drain well and add to the bulgur.

3. In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add onion and carrots; reduce heat to low and cook, stirring, until light golden brown, about 10 minutes.

4. In a small, heavy ungreased skillet, roast cumin and coriander over medium heat until fragrant, about 2 minutes.

5. Add toasted spices to bulgur along with onion, carrots, cucumber, sun-dried tomatoes, mint, parsley, lemon juice, salt, cinnamon, cayenne, and remaining 3 tablespoons olive oil. Stir to combine. Serve at room temperature or chilled.


Nutritional Information
Per serving: 353 calories, 14g total fat, 1.9g saturated fat, 9.7g monounsaturated fat, 1.6g polyunsaturated fat, 6.8g dietary fiber, 9g protein, 51g carbohydrate, 0mg cholesterol, 427mg sodium.
Good source of: beta-carotene, fiber, folate, selenium.



Date Published: 09/19/2005 > Printer-friendly Version
Servings
6



Prep Time
35