Tabbouleh on 02 10 2017

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 16
  • 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

View full nutritional breakdown of Tabbouleh on 02 10 2017 calories by ingredient


Introduction

Recipe made on feb 10 Recipe made on feb 10
Number of Servings: 16

Ingredients

    2.0 Grams Rosemary
    25.0 Grams Lemon Juice
    18.0 Grams Scallions, raw
    111.0 Grams Parsley
    283.0 Grams Red Ripe Tomatoes
    346.0 Grams Bulgur, cooked
    3.0 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.