Ina Garten's Tabbouleh
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 cup bulghur wheat1 1/2 cups boiling water1/4 cup freshly squeezed lemon juice (2 lemons)1/4 cup good olive oil3 1/2 teaspoons kosher salt1 cup minced scallions, white and green parts (1 bunch)1 cup chopped fresh mint leaves (1 bunch)1 cup chopped flat-leaf parsley (1 bunch)1 hothouse cucumber, unpeeled, seeded, and medium-diced2 cups cherry tomatoes, cut in half1 teaspoon freshly ground black pepper
Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.
Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.
Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user TONIABLAKE.
Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.
Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user TONIABLAKE.
Nutritional Info Amount Per Serving
- Calories: 142.1
- Total Fat: 7.2 g
- Cholesterol: 0.0 mg
- Sodium: 1,022.9 mg
- Total Carbs: 18.1 g
- Dietary Fiber: 4.5 g
- Protein: 3.2 g
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