Tabbouleh on 02 10 2017

Minutes to Prepare: 70
Minutes to Cook: 7

Number of Servings: 16

Ingredients

2.0 Grams Rosemary25.0 Grams Lemon Juice18.0 Grams Scallions, raw111.0 Grams Parsley283.0 Grams Red Ripe Tomatoes346.0 Grams Bulgur, cooked3.0 tbsp Extra Virgin Olive Oil

Directions

Soak 1 c bulgur in boiling water for 1 hr, squeeze out excess water. Chop veggies and herbs, toss with bulgur. Add lemon juice, oil, salt and pepper to taste. Optional, include a clove of garlic, or whatever dry spices you want to add to it like cumin, for example. Cover and put in fridge overnight so the flavors have time to mingle. Serving Size: 16 servings (divide it up by 16 - weigh it) 783 g total = 49g a serving

Number of Servings: 16.0

Recipe submitted by SparkPeople user MISSDEVILRED.

Servings Per Recipe: 16

Nutritional Info Amount Per Serving

Calories: 47.6
Total Fat: 2.8 g
Cholesterol: 0.0 mg
Sodium: 6.8 mg
Total Carbs: 5.5 g
Dietary Fiber: 1.5 g
Protein: 1.1 g

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