Red Pepper Tabouli

Reposted from CleanEatingMag.com

First Line Therapy Servings

1 Serving = 3/4 cup (1/8th recipe)

1 Category 1 Vegetable, 1/2 Grain (0.5), 1/2 Oil (0.5).

Hint: To increase the number of category 1 vegetables serve this dish in a hollow-out red pepper as shown in the picture above and add 2 more Category 1 Vegetable servings to the counts listed above.

By The Clean Eating Team

Serves: 8

INGREDIENTS:

• 1 cup bulgur
• 1 tsp olive oil
• 2 red peppers, diced into 1/4-inch pieces (2 cups)
• 2 stalks celery, diced into 1/4-inch pieces (1 cup)
• 1/2 tsp dried basil
• 1/4 tsp sea salt
• 3 cloves garlic, minced
• 1 bunch parsley, minced (1 cup)

DRESSING

• Juice 1 lemon (about 1/4 cup)
• 1 tbsp olive oil
• 1 tsp balsamic vinegar

INSTRUCTIONS:

1. In a medium heat-proof bowl with lid, pour 2 cups boiling water over bulgur. Cover and place in refrigerator for 45 minutes.
2. Pour oil into a large nonstick skillet. Add peppers and celery, sprinkle with basil and salt, and sauté on medium-high heat for 3 minutes. Add garlic and sauté another 2 minutes. Remove from heat.
3. In another small bowl, stir together lemon juice, oil and vinegar for the dressing.
4. When bulgur is finished soaking and water is absorbed, spoon it into a large bowl with the sautéed red pepper and celery. Add parsley. Pour dressing over and stir gently.

Nutrients per 3/4-cup serving: Calories: 93, Total Fat: 2 g, Sat. Fat: 0 g, Carbs: 17 g, Fiber: 4 g, Sugars: 2 g, Protein: 3 g, Sodium: 89 mg, Cholesterol: 17 mg
TIP: 
The bulgur in this recipe can simply be soaked because the grain comes precooked.