Tabouleh (Lebanese salad)

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4.7 of 5 (7)

Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 195.3

Total Fat: 14.0 g
Cholesterol: 0.0 mg
Sodium: 513.0 mg
Total Carbs: 16.8 g
Dietary Fiber: 4.3 g
Protein: 3.1 g

View full nutritional breakdown of Tabouleh (Lebanese salad) calories by ingredient

Minutes to Prepare: 20

Number of Servings: 8

Ingredients

3/4 Cup Bulgur wheat (fine)

2 large bunches of parsley (approx. 1 qt. when finely chopped)

1 Cup of finely chopped fresh mint or

1/4 to 1/3 Cup of dried mint

1/2 bunch of green onions, with green eds, finely chopped

2-3 tsp Salt

Pepper to taste

1/8 tsp Cinnamon

1 small dried onion, finely chopped

1 or 2 large tomatoes, finely chopped

1/2 Cup olive oil

1/2 to 2/3 Cup fresh lemon juice

Directions

· Rinse bulgur wheat, drain, then squeeze excess water out.
· Place in large mixing bowl.
· First finely chop the parsley, then mint, then green onions and the tomatoes.
· Place vegetables in layers on top of the wheat in the order given, leaving diced tomatoes on one-half of the top layer.
· Add seasonings to the dried onions and mix thoroughly with fingers, then add to the other half of the top layer.
· Add lemon juice and toss with spoon and fork.
· Just before serving, add oil and toss thoroughly.

This is eaten by hand by using very tender grape leaves, Romaine lettuce, or head lettuce to pick up tabouleh in bite-size servings.

Makes 8 1-Cup Servings

NOTE: Tabouleh may be prepared 1-2 hours ahead of time by omitting tomatoes and oil. Just cover with plastic wrap and refrigerate. Add tomatoes and oil just before serving.

Number of Servings: 8

Recipe submitted by SparkPeople user LENABISTANY.