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Turkey and Tabbouleh

Turkey and Tabbouleh

Nutrition Facts
  • cal. (kcal) 429
  • Makes: 4 servings
  • Prep: 20 mins
  • Stand: 1 hr
  • Grill: 4 mins
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by 0 people

Ingredients

  • 1 cup garden vegetable broth
  • 1 cup quick-cooking bulgur (such as Bob's Red Mill)
  • 2 plum tomatoes, seeded and diced
  • 1 cucumber, peeled, seeded and diced
  • 1/2 cup (2 oz) crumbled feta cheese
  • 1/4 cup fresh mint, chopped
  • 1/4 cup fresh parsley, chopped
  • 3 tablespoons lemon juice plus 1 tsp lemon zest
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup olive oil
  • 1 pound turkey cutlets

Directions

  1. Bring vegetable broth to a boil. Pour over bulgur in a large bowl. Cover with plastic and let stand 1 hour.
  2. Heat grill or grill pan to medium-high (alternately, you can use a large nonstick skillet). Toss bulgur with tomatoes, cucumber, feta, mint and parsley.
  3. In a small bowl, whisk lemon juice and zest, garlic, honey, 1/4 tsp of the salt and 1/8 tsp of the pepper. While whisking, add oil in a stream.
  4. Toss turkey with 2 tbsp of the dressing and season with remaining 1/4 tsp salt and 1/8 tsp pepper. Coat cutlets with a spritz of nonstick cooking spray. Grill cutlets for 3 to 4 minutes, turning once (or saute over medium-high heat).
  5. Toss bulgur mixture with remaining dressing . Serve turkey cutlets over tabbouleh.

Tip

  • A hearty grain like bulgur keeps you satisfied longer, so you can use less of it.

Nutrition Information for Turkey and Tabbouleh

Servings Per Recipe: 4
PER SERVING: 429 cal., 18 g total fat (4 g sat. fat), 58 mg chol., 709 mg sodium, 35 g carb. (8 g fiber), 35 g pro.

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