Tabbouleh
- Minutes to Prepare:
- Number of Servings: 6
Ingredients
1 English Cucumber, small dice1 pint of cherry tomatoes, small dice1 large green pepper, small dice2 bunches of scallions, chopped1 cup of bulghur wheat, soaked in hot water until absorbed1/4 c olive oil1/2 c lemon juice1 bunch parsley, chopped fine1 bunch fresh mint, chopped fineSalt to taste
Makes 6 small servings
Boil a cup of water and pour hot water over bulghur wheat to soften. While bulghur wheat is absorbing the water, wash and dice all vegetables and herbs. Drain excess water off cracked wheat and combine with the veggies and fresh herbs. Add lemon juice, olive oil and salt to taste. Refrigerate for at least a half an hour.
Number of Servings: 6
Recipe submitted by SparkPeople user SHORTYROCK_78.
Boil a cup of water and pour hot water over bulghur wheat to soften. While bulghur wheat is absorbing the water, wash and dice all vegetables and herbs. Drain excess water off cracked wheat and combine with the veggies and fresh herbs. Add lemon juice, olive oil and salt to taste. Refrigerate for at least a half an hour.
Number of Servings: 6
Recipe submitted by SparkPeople user SHORTYROCK_78.
Nutritional Info Amount Per Serving
- Calories: 166.8
- Total Fat: 12.6 g
- Cholesterol: 0.0 mg
- Sodium: 21.6 mg
- Total Carbs: 12.8 g
- Dietary Fiber: 2.9 g
- Protein: 3.6 g
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