White Bean Basil Tabbouleh

By Susi May
POPSUGAR Photography | Maria del Rio
POPSUGAR Photography | Maria del Rio

Lunch: White Bean Basil Tabbouleh

Yield1

From C&J Nutrition

INGREDIENTS

    • 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

    INSTRUCTIONS

    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.

    Notes

  • You’ll cook extra bulgur for Day 11 breakfast