Turkey Tabbouleh

Ingredients

1 cup (250 mL) Bulgar or Cracked Wheat

1 cup (250 mL) boiling Water

¾ lb. (350 g) deli-style cooked Turkey, cut in ½ in. (1 cm) cubes

2 Tomatoes, chopped

1 cup (250 mL) chopped English Cucumber

1 cup (250 mL) finely chopped Parsley

½ cup (125 mL) sliced Green Onions

¼ cup (50 mL) chopped fresh Mint

Or 2 tbsp. (30 mL) dried Mint

¼ cup (50 mL) Olive Oil

1 clove Garlic, minced

½ tsp. (2 mL) dry Mustard

¼ tsp. (1 mL) Salt

Cucumber and Tomato slices (optional)

Fresh Mint leaves (optional)

Romaine or Leaf lettuce or Belgian Endive

Directions

In a large bowl, pour boiling water over bulgar; let stand until liquid is absorbed, about 1 hour. Add turkey, tomatoes, cucumber, parsley, onions and mint. Combine lemon juice, rind, oil, garlic, mustard and salt; stir into mixture. Cover and refrigerate at least 1 hour to blend flavours or overnight.

Tip

Serve on lettuce leaves and garnish with cucumber, tomato and mint, if desired. Look for low-sodium deli-style turkey meat to use in this recipe.

Nutritional Information
Per serving

Calories: 432

Protein: 18 g

Fat: 26 g

Carbohydrates: 36 g

Serves: 4