Tabbouleh

SERVES 4

Calories: 170

Carbs: 23 g

Fiber: 5 g

1. STEAM for 30 minutes

   1. • 135 g boiling water

      • 90 g Medium-Grind Bulgur (# 2)

      • OR

      • 90 g Cracked Wheat

      • 180 g boiling water

      • PLUS

      • 1/4 t Salt

2. MAKE DRESSING

   1. • 1T Extra-Virgin Olive Oil

      • 1 T Fresh Lemon Juice

      • 1/2 T lemon zest

      • 1/2 t salt

      • 1/2 teaspoon honey

      • 1/8 teaspoon Black Pepper (freshly ground)

      • 1/4 t Za'atar

3. MAKE SALAD

   1. • 150 g Chickpeas (drained and rinsed)

      • 1/4 cup Roasted Red Bell Pepper (diced)

      • 1/2 Small English Cucumber (or hothouse, seeded and diced)

      • 2 T Red Onion (diced)

      • 2 T Fresh Parsley (finely chopped)

      • 2 T pepperoncini, chopped

      • 20 kalamata olives, chopped

      • 1 T sundried tomatoes, chopped

      • 10 cherry tomatoes, quartered

4. FINISH

   1. • 25 g CRUMBLED FETA