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Spiced Tabbouleh

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  Bulgur wheat 2 Cup (32 tbs)
  Boiling water 8 Cup (128 tbs)
  Parsley 1 Cup (16 tbs), minced
  Mint 1⁄2 Cup (8 tbs), finely chopped
  Green onions 1⁄2 Cup (8 tbs), minced
  Tomatoes 2 Large, chopped
  Lemon juice 1⁄2 Cup (8 tbs)
  Vegetable oil 1⁄2 Cup (8 tbs)
  Salt 1 Tablespoon (Or More To Taste)
  Freshly ground pepper 1⁄2 Teaspoon
  Cinnamon 3⁄4 Teaspoon

Put wheat into a mixing bowl and pour boiling water over it.
Cover and let stand 2 or 3 hours, or until wheat is light and fluffy.
Drain off excess water and shake wheat in a strainer until it is very dry.
Add parsley, mint, green onions, and tomatoes.
Blend together lemon juice, vegetable oil, salt, pepper, and cinnamon.
Pour over wheat and toss well.
Chill for 1 hour.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.1 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2170 Calories from Fat 1019

% Daily Value*

Total Fat 116 g177.8%

Saturated Fat 15.3 g76.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 6023 mg251%

Total Carbohydrates 269 g89.7%

Dietary Fiber 67.9 g271.8%

Sugars 15.1 g

Protein 45 g89.3%

Vitamin A 206.4% Vitamin C 340.9%

Calcium 40.8% Iron 82.7%

*Based on a 2000 Calorie diet


Spiced Tabbouleh Recipe