Blueberry Lemon Tabbouleh

Blueberries add color, antioxidants and a bit of sweetness to this Greek salad.

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  • Makes: 6 servings
  • Serving Size: 1 cup
  • Makes: 6 1/2 cups
  • Prep: 25 mins
  • Stand: 10 mins
  • Chill: 4 hrs to 24 hrs

Blueberry Lemon Tabbouleh

Directions

  1. In a small saucepan combine bulgur and water. Bring to boiling. Reduce heat and simmer, covered, for 5 minutes. Remove from heat. Let stand, covered, for 10 minutes.
  2. Meanwhile, in a large bowl whisk together lemon peel, lemon juice, oil, thyme, and salt. Add bulgur; toss to combine. Gently stir in blueberries, cucumber, parsley, and green onion. Cover and chill for at least 4 hours or up to 24 hours, stirring once or twice.
  3. Just before serving, add spinach to bulgur mixture; toss gently to combine. Divide tabbouleh among nine serving plates.
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Nutrition Facts (Blueberry Lemon Tabbouleh)

  • Per serving:
  • 131 kcal ,
  • 7 g fat
  • (1 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 5 g monounsaturated fat ),
  • 0 mg chol. ,
  • 312 mg sodium ,
  • 16 g carb. ,
  • 4 g fiber ,
  • 4 g sugar ,
  • 3 g pro.
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