BRYANNA'S FRUITY TABOULI 
Servings: 5

Very refreshing! 

3/4 cup medium bulgur wheat 
(See "News Flash!" below for wheat-free and gluten-free alternatives to bulgur wheat)
2 cups boiling water 
2 medium oranges 
1 large, ripe mango 
1 1/4 cups English (European) cucumber, diced small 
1 cup minced, fresh parsley 
3/4 cup chopped fresh mint 
1/2 cup chopped green onions 
8 kalamata olives, pitted and chopped 
Dressing: 
1/4 cup fresh lemon juice 
1/4 cup Oil Substitute for Salad Dressings (see recipe below) 
2 tablespoons extra-virgin olive oil 
1/2 teaspoon salt 
freshly-ground black pepper to taste 
OPTIONAL: 
1 tablespoon agave nectar or unbleached organic granulated sugar 

Place the bulgur in a medium bowl and pour the boiling water over it. Cover and let stand for 1/2 an hour while you prepare the vegetables and Dressing. 

Shred the zest of 1 of the oranges and set aside. 

Peel the two oranges (seed if necessary) and separate into sections. Cut each section in half or in thirds. Set aside. 

Peel and dice the mango and set aside. 

Dice the cucumber and set aside. 

Chop the parsley (I use a dry food processor), mint, and green onions, and set aside. 
Whisk the dressing ingredients together in a small bowl and set aside. 

Drain the bulgur in a sieve and place the drained bulgur in a serving bowl. Add the diced fruit, vegetables, and herbs. Pour the dressing over the mixture and mix well. Cover and refrigerate until serving time. 

Nutrition Facts 
Nutrition (per serving): 204.1 calories; 32% calories from fat; 7.6g total fat; 0.0mg cholesterol; 298.0mg sodium; 414.9mg potassium; 33.6g carbohydrates; 7.0g fiber; 12.2g sugar; 26.6g net carbs; 4.2g protein; 3.9 points.
 

Bryanna's Fat-Free Oil Substitute for Salad Dressings 
Yield: 1 cup 

Use this simple mixture in place of oil in salad dressing recipes. Unlike plain juice or water, it will help the dressing stick to the greens. This recipe is easily multiplied 

1 cup water 
1 tablespoon low-sodium vegetarian broth powder 
2 teaspoons cornstarch 

Whisk the broth powder and starch into the cold water in a small saucepan. Cook, stirring constantly, until thickened and clear. 
Use immediately in a salad dressing, or store in a covered jar and refrigerate. 

Nutrition Facts 
Nutrition (per cup): 45.3 calories; 0% calories from fat; 0.0g total fat; 0.0mg cholesterol; 30.2mg sodium; 0.2mg potassium; 10.9g carbohydrates; 1.0g fiber; 0.0g sugar; 9.8g net carbs; 0.5g protein; 0.7 points. 

NEWS FLASH! For those of you with a wheat sensitivity (NOT a gluten allergy, though), there is now a Kamut® Bulgur on the market!Check it out! It could be used in place of couscous, too. amazon.com carries a different brand of organic kamut bulgur, in coarse, medium, and fine varieties. (If you are gluten-free, substitute quinoa for bulgur and couscous. or, check out Carol Fenster's recipe for "Rice Couscous" halfway down this page. It could be used as a "bulgur rice", too!)