Makes 6 (1/2-cup) servings, each containing approximately:

100 calories
11 gm. carbohydrate
5 gm. fat
0 mg. cholesterol
2 gm. protein
92 mg. sodium
3 gm. fiber

Bulgur Wheat Salad

1/2 cup dry bulgur wheat
1 cup boiling water
1/2 cup frozen peas
2 tablespoons olive oil
1/2 cup chopped parsley
1/3 cup finely chopped mint
1 1/2 tomatoes, diced
Juice of 3 lemons
1 green onion, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 large cucumber, diced

1. Pour boiling water over bulgur, cover and let soak until
    water is absorbed. Drain excess water, if necessary.
2. Mix bulgur with remaining ingredients together in a bowl.

Here is one Canyon Ranch version of tabbouleh, a classic Middle Eastern salad made from bulgur wheat. We have added bright green peas to the salad to make it unique. Unlike cracked wheat, bulgur has been partially cooked before drying so it becomes edible after a brief soaking in boiling water. The cucumber, fresh tomatoes, parsley and mint make this a refreshing summertime staple. It keeps well in the refrigerator for 2 to 3 days. You can have a complete meal serving this with hummus, whole-wheat pita bread and a chunk of feta cheese.

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