Complete with fresh parsley and mint, this perfectly lemony tabbouleh recipe is topped with crunchy roasted pistachio nuts. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • In a medium bowl combine boiling water and bulgur. Cover and let stand for 15 minutes. Meanwhile, in a large bowl whisk together lemon peel, lemon juice, oil and salt. Drain the bulgur well and add bulgur to the lemon mixture. Add cucumber, parsley, green onions, apricots and mint. Stir to coat well.

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  • Cover and chill for 2 to 24 hours. Stir in radicchio and feta cheese and let stand for 15 minutes. Transfer tabbouleh to a serving bowl and sprinkle with pistachio nuts.

Nutrition Facts

116 calories; 5.3 g total fat; 1.1 g saturated fat; 2 mg cholesterol; 232 mg sodium. 199 mg potassium; 15.3 g carbohydrates; 3.4 g fiber; 3 g sugar; 3.7 g protein; 516 IU vitamin a iu; 8 mg vitamin c; 17 mcg folate; 39 mg calcium; 1 mg iron; 32 mg magnesium;