Tabbouleh with Tomatoes and Cucumber

Tabbouleh with Tomatoes and Cucumber
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 87.4
  • Total Fat: 3.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 11.9 mg
  • Total Carbs: 12.6 g
  • Dietary Fiber: 3.3 g
  • Protein: 2.4 g

View full nutritional breakdown of Tabbouleh with Tomatoes and Cucumber calories by ingredient
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Recipe from the Bob's Red Mill package for Cracked Wheat Whole Grain Bulgur. Recipe from the Bob's Red Mill package for Cracked Wheat Whole Grain Bulgur.
Number of Servings: 12


    Bulgur, dry, 1 cup
    Flat Italian Parsley, 2 bunches, chopped
    Fresh Mint, 4 tbsp, chopped
    3 green onions, sliced
    2 large Tomatoes, 1/2 inch cubes
    2 cucumbers with peel, one diced and one sliced
    Olive Oil, 3 tbsp
    juice of 1 lemon
    1/2 tsp salt


Put bulgur in a bowl, add 1 cup water and soak for one hour. While the bulgur is soaking, chop the vegetables and herbs.
To the soaked bulgur in the bowl, add all but the sliced cucumber and mix gently with a wooden spoon. Chill one hour before serving. Garnish with cucumber slices. Can be served on lettuce leaves. Will keep in the fridge for a day or two. serves 12 as a side dish.

Number of Servings: 12

Recipe submitted by SparkPeople user HOLDINGON2.

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  • I've spent an hour trying to create my "Makeover" of this using pearl barley instead of the traditional bulgher. That is what is pictured above. - 5/14/12

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