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Tabbouleh and Vegetable Salad
Source: dLife

Grain salad with carrots, parsnips, and a light balsamic dressing.

Prep Time: 20 minutes
Cook Time: 1 hours
Difficulty: Intermediate

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 211.5
Total Carbs 31.8 g
Dietary Fiber 7.7 g
Sugars 3.6 g
Total Fat 8.5 g
Saturated Fat 1.2 g
Unsaturated Fat 1.0 g
Potassium 235.0 mg
Protein 4.8 g
Sodium 37.5 mg
Dietary Exchanges
2 Fat , 2 Vegetables , 1 1/2 Starch
See the Detailed Nutritional Analysis
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4 each  medium carrots
1 cup  fresh sliced parsnip
8 each  medium shallots
4 1/2 tbsp  extra virgin olive oil
1 tsp  balsamic vinegar
1 1/2 cup  wheat, bulgur, dry
2 cup  cold water
4 tbsp  fresh lemon juice
4 each  scallions
1 cup  fresh mint
  1. Preheat oven to 350 degrees F.
  2. In a roasting pan, toss together carrots, parsnips, shallots, and 1 1/2 tablespoons of olive oil with some salt and pepper.
  3. Let roast for about an hour or until vegetables are lightly browned and tender, stirring occasionally.
  4. Put vegetables in a medium bowl and toss in the vinegar.
  5. Put the bulgur in a large bowl, pour the boiling water over it, and cover with plastic wrap for about 30 minutes, until it has absorbed all of the water.
  6. Fluff the bulgur with a fork and mix in 2 tablespoons of lemon juice, 2 tablespoons of olive oil, and salt and pepper.
  7. Toss in the scallions, mint, and parsley and toss in the rest of the lemon juice and 1 tablespoon of the olive oil. Put the tabbouleh on a large platter and add the vegetables on top.

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