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White Bean Basil Tabbouleh Recipe

White Bean Basil Tabbouleh

Lunch: White Bean Basil Tabbouleh

From C&J Nutrition

Notes

  • You’ll cook extra bulgur for Day 11 breakfast
  • Ingredients

    1. 1 cup uncooked bulgur wheat (also called cracked wheat)
      1 tablespoon olive oil
      1 tablespoon lemon juice
      1 teaspoon minced garlic
      1/8 teaspoon salt
      Dash black pepper
      2/3 cup canned white beans, rinsed and drained
      1/2 cup chopped grape tomatoes
      1/4 cup chopped cucumber
      1 tablespoon chopped red onion
      1/4 cup chopped fresh basil

    Directions

    1. In a medium saucepan, add bulgur to 2 cups low-sodium chicken broth. Bring to a boil then turn heat down and simmer covered for 12-15 minutes, or until bulgur is tender. Drain any remaining liquid and rinse with cool water.
    2. In a medium bowl, whisk together olive oil, lemon juice, garlic, salt, and pepper until combined.
    3. Add 1 cup of the cooked bulgur, white beans, tomatoes, cucumber, red onion, garlic, and basil.
    4. Toss all ingredients to coat.

    NUTRIENT TOTALS
    Calories: 424.3
    Protein: 16.9 grams
    Carbohydrate: 61.2 grams
    Dietary Fiber: 15 grams
    Total Sugars: 4.162 grams
    Total Fat: 14.5 grams
    Saturated Fat: 2.076 grams
    Sodium: 308.8 milligrams

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