Tabbouleh is commonly served on lettuce, cabbage or grape leaves. Your favorite hummus would also work well with this.
2 1/2 cups vegetable broth
1 1/2 cups bulgur wheat
1 1/2 cups seedless red grapes
1/2 cup red onion, minced
1/4 cup fresh mint leaves, chopped
1 medium orange, peeled and diced
1/3 cup extra virgin olive oil
3 tablespoons fresh squeezed lemon juice
1 tablespoon granulated sugar
3/4 teaspoon salt
3/4 teaspoon ground ginger
3/4 teaspoon ground cumin
1/2 teaspoon ground pepper
6 butter lettuce leaves
- Bring broth to a boil in a medium saucepan; stir in bulgur and turn off heat. Cover and set aside for 25 minutes. Fluff with a fork and cool completely.
- Stir in grapes, onion, mint and orange.
- In a small bowl, whisk together oil, lemon juice, sugar, salt, ginger, cumin and pepper. Pour over bulgur and toss well.
- Serve on lettuce leaves.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 286; Total Fat: 14g; Cholesterol: 2mg; Total Carbs: 38g; Fiber: 7g; Protein: 5g; Sodium: 715mg.
Recipe and photograph courtesy of California Table Grape Commission.