Tabbouleh

Easy Egg Plant Salad CarbsPerServing:15g total Effort:Easy Ingredients: 1 large eggplant – cut ½” pieces 1 large onion – cut ½” pieces, (red, white, yellow, spanish) 1 can pitted black olives – diced small1 small jar spanish olives diced into small pieces ¼ cup cider vinegar – more to taste 1 quart tomato sauce – whatever low carb brand you use How to Prepare: Mix all chopped ingredients and add the vinegar. Toss well to mix the vinegar with the mixed veggies. Let set a few minutes and toss again. Add the tomato sauce and mix again. Add red pepper and black to taste (1/2 tsp red is hot). Mix one more time before placing in a 4 qt. Corningware pot. Bake in the oven at 325`F for about 1 hour (1 ½ hours is mushy) Let cool to room temperature, toss and refigerate before serving (sandwich spread, appetizer, main course with chicken,pork or beef). Suggestions: prep time on the above recipe is about 15 minutes, has a very unique taste that satisfies the appetite. NOTES : Counts for black and spanish olives not included in totals. - http://www.weightlosseasy.tips/salads-and-dressings.html

Decided to make this having had Tabbouleh on holiday in Greece recently. I used a higher proportion of bulgar wheat than the recipe proposes (about 80g for 2 of us), but other than that, stuck to the recipe, and really enjoyed the fresh flavours. A nice side salad for the summer.

Fantastic, especially with the spicy falafels (also GF). But you really do need to be generous with the seasoning. I also added the zest of the lemon as could bear throwing it away!! The bulghar wheat made a pleasant change from couscous having a bit more bite to it!

In the words of Mr Jamie Oliver this is the pucker one much better than the other recipe. but you do need salt and only about 1tbsp of oil.