Tabbouleh with Fruit

During the summer days eat a healthy snack by following this recipe for tabbouleh with fruit.

June 8, 2011

Serves: 4
Prep:  30 min
Total: 1 hr 15 min

  • 1 cup orange juice
  • 1/2 cup medium-grain bulgur
  • 1 large tomato, seeded and finely chopped
  • 1/2 small cantaloupe, finely chopped
  • 1 cup finely chopped hulled fresh strawberries
  • 1/2 pint fresh blueberries
  • 1/2 pint fresh raspberries
  • 1/4 cup chopped flat-leaf parsley
  • 1/2 small red onion, finely chopped
  • 1 tablespoon chopped fresh mint
  • 2 tablespoons lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper


1. In a medium bowl, combine the orange juice and bulgur. Let stand for 30 minutes, or until tender and softened.

2. Drain the bulgur and place in a large bowl. Add the tomato, cantaloupe, strawberries, blueberries, raspberries, parsley, onion, mint, lemon juice, oil, cumin, cinnamon, salt, and pepper and toss to coat well. Let stand for at least 15 minutes to allow the flavors to blend.

Nutritional Facts per serving
Calories    221.9 cal
Fat    4.7 g
Saturated fat    0.7 g
Cholesterol    0 mg
Sodium    173.4 mg
Carbohydrates    44.5 g
Total sugars    22 g
Dietary fiber    9.1 g
Protein    5.2 g

Courtesy of the Rodale Healthy Recipe Finder.

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