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Plant-Based

Red Pepper Tabouli

Nosh on red bell peppers like those found in this Middle Eastern-inspired side dish and know you've chosen one of the most nutrient-dense foods around. A 3 1/2-oz serving of red peppers boasts plentiful vitamins C, A and B6, fiber, thiamin and folic acid.

Servings
8

Ingredients

  • 1 cup bulgur
  • 1 tsp olive oil
  • 2 red peppers, diced into 1/4-inch pieces (2 cups)
  • 2 stalks celery, diced into 1/4-inch pieces (1 cup)
  • 1/2 tsp dried basil
  • 1/4 tsp sea salt
  • 3 cloves garlic, minced
  • 1 bunch parsley, minced (1 cup)

Dressing

  • Juice 1 lemon (about 1/4 cup)
  • 1 tbsp olive oil
  • 1 tsp balsamic vinegar

Preparation

  1. In a medium heat-proof bowl with lid, pour 2 cups boiling water over bulgur. Cover and place in refrigerator for 45 minutes.
  2. Pour oil into a large nonstick skillet. Add peppers and celery, sprinkle with basil and salt, and sauté on medium-high heat for 3 minutes. Add garlic and sauté another 2 minutes. Remove from heat.
  3. In another small bowl, stir together lemon juice, oil and vinegar for the dressing.
  4. When bulgur is finished soaking and water is absorbed, spoon it into a large bowl with the sautéed red pepper and celery. Add parsley. Pour dressing over and stir gently.

Nutrition Information

  • Serving Size 3/4 cup
  • Calories 93
  • Carbohydrate Content 17 g
  • Cholesterol Content 17 mg
  • Fat Content 2 g
  • Fiber Content 4 g
  • Protein Content 3 g
  • Saturated Fat Content 0 g
  • Sodium Content 89 mg
  • Sugar Content 2 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g