Tabouli Parsley Salad
- Minutes to Prepare:
- Number of Servings: 6
Ingredients
3c (3 sprigs) Parsley, fresh; rinsed and finely chopped1c Bulgur grain, rinsed and soaked 1/2t Salt1/2t Pepper1t Cinnamon1/2t Allspice1t Mint, dried or 3 chopped fresh mint leaves2T Extra Virgin Olive Oil3 Garlic, cloves1 small Onion, chopped4 small Romano Tomatoes, chopped2T Lemon juice (add 1t molasses if lemon is too strong)
Makes 6 1-cup servings
1) Place 1c of bulgur grain in a bowl and let it soak in about 2-3c of water and set aside for about half hour or until the grain has swollen and doubled in size.
2) Once the grain has doubled in size, squeeze out the excess water out between your hands and place it in another bowl until you have drained all the water out of the grain.
3) Next, rinse and finely chop the parsley sprigs
4) Chop onion, garlic and tomatoes
5) In a large bowl combine all ingredients and spices
6) Serve on a bed of romaine lettuce
Number of Servings: 6
Recipe submitted by SparkPeople user LEPETITECHIC.
1) Place 1c of bulgur grain in a bowl and let it soak in about 2-3c of water and set aside for about half hour or until the grain has swollen and doubled in size.
2) Once the grain has doubled in size, squeeze out the excess water out between your hands and place it in another bowl until you have drained all the water out of the grain.
3) Next, rinse and finely chop the parsley sprigs
4) Chop onion, garlic and tomatoes
5) In a large bowl combine all ingredients and spices
6) Serve on a bed of romaine lettuce
Number of Servings: 6
Recipe submitted by SparkPeople user LEPETITECHIC.
Nutritional Info Amount Per Serving
- Calories: 151.4
- Total Fat: 5.4 g
- Cholesterol: 0.0 mg
- Sodium: 219.5 mg
- Total Carbs: 24.3 g
- Dietary Fiber: 6.7 g
- Protein: 4.4 g
Member Reviews
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PROVERBS31JULIA
This looks more like the tabouli I grew up eating. We had Lebanese friends when we lived in Florida in the early 1970's. I really need to start making and eating more Tabouli again, because the bulgar is a better type of wheat for me, I believe, and the Parsley and Lemon really help too! - 1/1/19