Tabbouleh (Martha Stewart)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 204.0
- Total Fat: 10.3 g
- Cholesterol: 0.0 mg
- Sodium: 17.1 mg
- Total Carbs: 26.3 g
- Dietary Fiber: 6.5 g
- Protein: 4.6 g
View full nutritional breakdown of Tabbouleh (Martha Stewart) calories by ingredient
Number of Servings: 5
Ingredients
-
1 cup bulgur wheat
4 plum tomatoes, finely chopped, with their juice
1 3/4 cups finely chopped fresh flat-leaf parsley (about 2 medium bunches)
4 scallions, finely chopped
1/4 cup fresh lemon juice (about 2 lemons)
3/4 teaspoon coarse salt
1/4 cup extra-virgin olive oil
Freshly ground pepper
2 tablespoons finely chopped fresh mint
Directions
STEP 1
Soak bulgur in 1 cup hot water 10 minutes. Drain in a sieve lined with damp cheesecloth; squeeze out all water. Transfer to a serving bowl; fluff with a fork.
STEP 2
Finely chop all vegetables and herbs. Stir in tomatoes with juice, parsley, and scallions. Add lemon juice, salt, and oil; season with pepper. Toss to coat. Just before serving, stir in mint.
Serving Size: 5.5 1-cup servings
Number of Servings: 5.5
Recipe submitted by SparkPeople user GBONAVITA.
Soak bulgur in 1 cup hot water 10 minutes. Drain in a sieve lined with damp cheesecloth; squeeze out all water. Transfer to a serving bowl; fluff with a fork.
STEP 2
Finely chop all vegetables and herbs. Stir in tomatoes with juice, parsley, and scallions. Add lemon juice, salt, and oil; season with pepper. Toss to coat. Just before serving, stir in mint.
Serving Size: 5.5 1-cup servings
Number of Servings: 5.5
Recipe submitted by SparkPeople user GBONAVITA.