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Recipes for Weight Watchers -> Salads -> Tabbouleh with Grilled Vegetables (3 pts/Great Main Dish Salad!)
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Colette


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Tabbouleh with Grilled Vegetables (3 pts/Great Main Dish Salad!)
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Tabbouleh with Grilled Vegetables
Recipe courtesy EatingWell.com
 
Tabbouleh with Grilled Vegetables
 
Grilled vegetables add a layer of rich, complex flavors to the popular Middle Eastern salad of bulgur and herbs. Serve with whole-wheat pita bread or use as a sandwich filling.

 

1 cup bulgur
3/4 teaspoon salt, divided
1 cup boiling water
2 medium zucchini, cut lengthwise into 1/2-inch-thick slabs
2 sweet onions, such as Vidalia, cut into 1/2-inch-thick rounds
3 large portobello mushroom caps, wiped clean
2 cups cherry tomatoes
3 tablespoons extra-virgin olive oil, divided
Freshly ground pepper to taste
1/4 cup chopped walnuts
3 tablespoons lemon juice
1/2 cup chopped fresh parsley
1/2 cup chopped fresh mint

 

Place bulgur and 1/2 teaspoon salt in a large bowl. Add boiling water and stir. Cover with plastic wrap and let soak until tender and liquid has been absorbed, about 30 minutes.

Meanwhile, preheat grill to medium-high. Place a fine-mesh nonstick grill topper on the grill to heat.

Place zucchini, onions, portobellos and tomatoes in a single layer on a baking sheet. Brush both sides with 1 tablespoon oil and sprinkle with remaining 1/4 teaspoon salt and pepper. Working in batches, grill the vegetables until tender, turning once or twice. Allow 8 to 10 minutes for zucchini and onions, 6 to 8 minutes for mushrooms, and 2 to 3 minutes for tomatoes.

Toast walnuts in a small dry skillet over medium-low heat, stirring constantly, until fragrant, 2 to 3 minutes. When the vegetables are cool enough to handle, coarsely chop the zucchini, onions and mushrooms. Cut the tomatoes in half.

When the bulgur is tender, add the remaining 2 tablespoons oil, lemon juice, parsley and mint; toss to mix. Add the vegetables and toss. Sprinkle with walnuts.


 

Makes 8  1 cup servings 

Nutrition Information
Nutritional Analysis Per serving Calories 167
Carbohydrate Servings 1 Carbohydrates 22 g
Protein 5 g Fat 9 g
Saturated Fat 1 g Cholesterol 0 g
Monounsaturated Fat 5 g Dietary Fiber 6 g
Sodium 236 mg Potassium 455 mg
Nutrition Bonus 27 mg vitamin c (45% dv), 23% dv fiber, 20% dv vitamin a, 60 mg magnesium (15% dv).


-- Edited by Colette at 09:03, 2008-08-23

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