Moroccan Salad Recipe
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Moroccan Salad
2/3 cup bulgar wheat
1 1/3 cups boiling water
4 scallions, chopped
1 2/3 cups fresh parsley, minced
1/3 cup fresh mint, minced
1 1/4 large tomatoes, diced
2/3 cup cucumber, peeled, seeded, diced
2 tbsp olive oil, plus 2 teaspoons
2 tbsp fresh lemon juice, plus 2 teaspoons
1 1/4 tsp cumin
2 cloves garlic, minced
1 1/4 whole wheat pita bread loaves
Combine the bulgur wheat with the boiling water in a heat-proof bowl. Let
stand 1 hour until the wheat has absorbed the water. Combine the remaining
ingredients except the pita bread in a large salad bowl. Cut the pita
bread into triangles. Place the triangles on a cookie sheet and bake at
350øF until crisp, about 15 minutes. Remove from the oven and add to the
salad bowl. Drain any excess water from the wheat. Add to the salad bowl
and mix well. Refrigerate for 1-2 hours before serving.
Per serving: calories 263, fat 10.4g, 33% calories from fat, cholesterol
0mg, protein 7.5g, carbohydrates 39.7g, fiber 10.8g, sodium 129mg.
Exchanges: 1/2 Monosaturated Fat, 2 Starch, 1 Vegetable.
The recommended wines are: Chenin Blanc, Chianti, or Fum‚ Blanc.
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If you want to shed a few pounds and better your all round well-being, then, without doubt, you ought to start a specially prepared sensible diet. Theoretically, this need to take in 5 measures of fruit & vegetables daily and contain the optimum blend of carbohydrates, fat, and protein.
When starting a weight loss program, dieters ordinarily concentrate on chain store and big brand food products sold as 'low fat'. This is frequently foolish, insofar as an item may well be low in fats, but still high in calories.
When deciding on a nutrition system, you have to also try to lower your consumption of fat, salt and refined carbohydrates.
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