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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 331.6
  • Total Fat: 7.6 g
  • Cholesterol: 3.8 mg
  • Sodium: 396.2 mg
  • Total Carbs: 57.1 g
  • Dietary Fiber: 13.2 g
  • Protein: 12.6 g

View full nutritional breakdown of Tabbouleh calories by ingredient
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Tabbouleh

Submitted by: LADYW422

Introduction

You can vary this recipe by substituting ricotta salata or any other sharp-tasting cheese for the feta or by using cannellini, kidney, or black beans in place of the chickpeas. You can vary this recipe by substituting ricotta salata or any other sharp-tasting cheese for the feta or by using cannellini, kidney, or black beans in place of the chickpeas.
Number of Servings: 4

Ingredients

    1 1/2 cups water
    1 cup uncooked bulgur
    1 (15 1/2-oz) can chickpeas (garbanzo beans), rinsed and drained
    1 1/2 cups grape tomatoes, halved
    1 cup diced cucumber
    1/2 cup thinly sliced onion
    1/2 cup (2 oz) crumbled feta cheese
    1/3 cup chopped fresh parsley
    2 tablespoons finely chopped fresh mint
    1/2 teaspoon salt
    1/4 cup fresh lemon juice
    1 tablespoon olive oil

Directions

1. Bring 1 1/2 cups water to a boil in a medium saucepan over medium-high heat. Add bulgur; cover, reduce heat, and simmer 13 to 15 minutes or until water is absorbed. Transfer to a large bowl; cool completely.
2. Add chickpeas and next 7 ingredients to bulgur. Combine lemon juice and oil in asmall bowl, stirring with a whisk. Pour over bulgur mixture; toss gently to coat.
Serving size 1 1/2 cups.

Number of Servings: 4

Recipe submitted by SparkPeople user LADYW422.






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