Masala Almond Tabbouleh

For a Serving Size of Two:

Ingredients:

• 80 grams bulgur wheat
• 30 grams roughly chopped almonds
• 50 grams finely chopped cucumber
• 50 grams finely chopped tomatoes
• 30 grams finely chopped red onion
• 10 grams finely chopped fresh parsley
• 5 grams finely chopped fresh mint
• 2 teaspoons olive oil
• 1 teaspoon lemon juice
• 1 teaspoon cumin powder
• 1/2 teaspoon garam masala
• 1 /2 teaspoon red chili powder
• Salt to taste
• 1 garlic clove, minced

Procedure:

• Rinse the bulgur wheat under cold water. In a pot, add 160 ml water and the bulgur wheat. Bring to a boil, then reduce the heat and let it simmer for 12-15 minutes or until tender. Drain any excess water and set aside to cool.
• In a small pan, dry roast the cumin powder, garam masala, and red chili powder for 1-2 minutes to release their aroma. Set aside.
• In a large mixing bowl, combine the chopped cucumber, tomatoes, onions, parsley, and mint. Add the cooled bulgur wheat to the mixture.
• Whisk together olive oil, lemon juice, garlic, and salt. Pour this dressing over the salad mixture and toss well. Add the roasted masala and chopped almonds, stirring everything together.
• Garnish with additional parsley or mint if desired. Serve chilled or at room temperature.

Nutritional Benefits:

Nutritional Information:

• Calories: 590 kcal
• Protein: 17.7 g
• Carbohydrates: 73.2 g
• Fat: 26.5 g