This is a fat-free easy tabouli recipe that I demonstrated for my Maximum Weight Loss class this summer. Tabouli is originally a Middle-Eastern dish that is made with bulgur.
I have the hardest time trying to justify why I would want to try to figure out how to make bulgur. It consists of cracked wheat that is parboiled, dehydrated, and then hydrated for this recipe. I believe that this process is effective for people in another country for storage and economy somehow.
So, for simplicity, I just get 1 cup of wheat and soak it for 6-8 hours to get rid of the phytic acid. Then, I drain off that water, rinse the wheat berries and put them in the slow cooker with about 2 cups of water and let it cook on low for 4-6 hours until tender and chewy.
This recipe is great for weight loss since there is no added oil. And, it tastes great. You can have nice refreshing salad rich in nutrients. The parsley has trace minerals, the lemon/lime juice has vitamin C, the cucumbers and tomatoes are good raw and chopped.
Oh, and the wheat itself is so good for you. It’s full of energy-enhancing wholesome starch with the fiber to carry out fat. And, it will help you to have healthy white teeth as explained on this link.
Fat-Free Easy Tabouli
This is a basic recipe by Janet Hailstone on nutribuff.com
I like to use wheat, millet, brown rice, or quinoa instead of the traditional bulgur.
- 2-4 cups cooked grain of your choice
- 2 medium tomatoes, chopped
- 1 cucumber, chopped
- 1/2 bunch green onions, sliced
- 1/2 bunch parsley, finely chopped
- 1 lemon or 2 limes, juiced
- 1 tsp real salt
Mix ingredients well and chill, enjoy