Summer is headed our way and we are looking for healthy recipes that are F R E S H to kick up our heels and enjoy by the beach! What better way to celebrate this summery weather than with an easy no-cook, berry-filled tabbouleh recipe that’s good for your cognitive function, heart health, and helps prevent cancer!
Ingredients
- 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
Directions
- In a medium bowl, combine the orange juice and bulgur. Let stand for 30 minutes, or until tender and softened.
- 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
Recipe and photo courtesy of: www.womenshealthmag.com
