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Tabbouleh

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Ingredients
  Dried lentils 1⁄2 Cup (8 tbs)
  Water 2 Cup (32 tbs)
  Bulgur 1 Cup (16 tbs), uncooked
  Boiling water 2 Cup (32 tbs)
  Lemon juice 1⁄2 Cup (8 tbs)
  Chopped fresh parsley 1 Cup (16 tbs)
  Chopped fresh mint 1 Cup (16 tbs)
  Cherry tomato halves 1 Cup (16 tbs)
  Sliced canned artichoke hearts 1 Cup (16 tbs), drained
  Peeled seeded diced cucumber 1 Cup (16 tbs)
  Minced purple onion 1⁄2 Cup (8 tbs)
  Pepper 1⁄2 Teaspoon
  Olive oil 1 1⁄2 Tablespoon
  Garlic 2 Clove (10 gm), minced
  Mint leaves 4
Directions

Combine lentils and 2 cups water in a medium saucepan.
Bring to a boil; cover, reduce heat, and simmer 40 minutes or until lentils are tender.
Drain, rinse under cold water, and drain again.
Transfer to a large bowl.
Combine bulgur, boiling water, and lemon juice in a medium bowl; cover and let stand 30 minutes.
Add bulgur mixture, parsley, and next 8 ingredients to lentils; toss well.
Cover and chill at least 30 minutes.
If desired, garnish with mint leaves, and serve with pita wedges.

Recipe Summary

Cuisine: 
Asian
Course: 
Side Dish
Method: 
Tossed
Restriction: 
Vegetarian
Cook Time: 
1 Minute

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4.267645
Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1714 Calories from Fat 237

% Daily Value*

Total Fat 27 g41.5%

Saturated Fat 3.9 g19.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 419.2 mg17.5%

Total Carbohydrates 312 g104%

Dietary Fiber 77.4 g309.5%

Sugars 14.7 g

Protein 57 g114.9%

Vitamin A 152.3% Vitamin C 347.8%

Calcium 46.2% Iron 112.4%

*Based on a 2000 Calorie diet

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Tabbouleh Recipe