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Tabbouleh Salad

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Tabbouleh Salad is a mouth watering blend of vegetables and herbs. You really don’t have to put too much time into this Tabbouleh Salad and it often is perfect for an unplanned dinner.
Ingredients
  Boiling water 2 Cup (32 tbs)
  Wheat 1 Cup (16 tbs), piled
  Chopped fresh mint/2 tablespoons dried mint 1⁄4 Cup (4 tbs)
  Carrot 1 Small, shredded
  Cucumber 1 , diced
  Onion 1 , chopped
  Chopped parsley 1⁄2 Cup (8 tbs)
  Lemon juice 3 Tablespoon
  Salad oil 1⁄4 Cup (4 tbs)
  Salt/2 tablespoons soy sauce 1⁄2 Teaspoon
Directions

Pour boiling water over pilaf.
Let stand 1 hour or until fluffy.
Toss with mint, carrot, cucumber, onion and parsley.
Beat together lemon juice, oil and salt and toss with pilaf mixture.
Serve at room temperature mounded on a plate.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Vegetable

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4.15
Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1237 Calories from Fat 525

% Daily Value*

Total Fat 60 g91.7%

Saturated Fat 3.3 g16.3%

Trans Fat 1 g

Cholesterol 0 mg

Sodium 1051.1 mg43.8%

Total Carbohydrates 167 g55.8%

Dietary Fiber 28.1 g112.2%

Sugars 12.6 g

Protein 24 g48.9%

Vitamin A 203.5% Vitamin C 101.2%

Calcium 19% Iron 58.6%

*Based on a 2000 Calorie diet

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Tabbouleh Salad Recipe