Tabouleh
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 168.1
- Total Fat: 5.4 g
- Cholesterol: 0.0 mg
- Sodium: 19.9 mg
- Total Carbs: 27.8 g
- Dietary Fiber: 6.6 g
- Protein: 4.9 g
View full nutritional breakdown of Tabouleh calories by ingredient
Introduction
A delicious, fresh, summer salad. A delicious, fresh, summer salad.Number of Servings: 6
Ingredients
-
1 Cup bulghar wheat
1 cup very hot water
2 tomatoes, diced
1 bunch scallions, chopped
1 cucumber, diced
1 cup fresh parsley, chopped
1/2 cup mint leaves, chopped
juice of 2 lemons
2 TBS Olive oil
1 1/2 TBS cider vinegar
1 TBS cumin
1 TBS salt
1 tsp pepper
Tips
This salad is great many ways. I have used in Romaine leaves as a wrap with shredded carrots and broccoli slaw, with tuna for some added protein, and with a little Greek yogurt in the dressing for something more creamy.
Directions
Place bulghar in a bowl, and cover with water. Allow to sit for 15 minutes, stirring occasionally.
In another bowl, mix tomatoes, scallions, cucumber, parsley, and mint leaves.
To make dressing, mix Olive oil, vinegar, lemon juice, cumin, salt, and pepper.
Drain bulghar and squeeze out excess water. Add to vegetables and toss. Pour dressing over salad and toss to coat.
Cover and refrigerate for 2-4 hours to allow flavors to meld.
Serving Size: Makes 6,1/2 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user MDCWITHJ4.
In another bowl, mix tomatoes, scallions, cucumber, parsley, and mint leaves.
To make dressing, mix Olive oil, vinegar, lemon juice, cumin, salt, and pepper.
Drain bulghar and squeeze out excess water. Add to vegetables and toss. Pour dressing over salad and toss to coat.
Cover and refrigerate for 2-4 hours to allow flavors to meld.
Serving Size: Makes 6,1/2 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user MDCWITHJ4.