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All Green Tabbouleh

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  Bulgar wheat 6 Ounce (175 Gram, 1 1/2 Cups)
  Salt 1 Teaspoon
  Boiling water 11 Fluid Ounce (325 Milliliter, 1 1/2 Cups)
  Olive oil 45 Milliliter (3 Tablespoon)
  Lemon 1 Small, rind grated and juiced
  Chopped mint 4 Teaspoon
  Garlic 1 Clove (5 gm), crushed
  Chopped parsley 4 Teaspoon
  Chopped coriander 2 Teaspoon
  Cucumber piece 2 Inch, finely diced
  Tomatoes 4 , skinned, seeded and chopped
  Red pepper 1 Small, chopped

Wash the wheat and put in a salad bowl with WW the salt.
Pour the boiling water over, stir and leave to stand for 20 minutes.
Stir again.
The grains will have absorbed all the water.
Stir in the remaining ingredients except the cucumber, tomatoes and pepper.
Leave to cool.
Add the remaining ingredients, fluff up with a fork and chill until ready to serve.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 3.9 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1146 Calories from Fat 433

% Daily Value*

Total Fat 49 g75.6%

Saturated Fat 6.9 g34.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2037.6 mg84.9%

Total Carbohydrates 166 g55.4%

Dietary Fiber 43.9 g175.5%

Sugars 19.4 g

Protein 29 g57.6%

Vitamin A 225.9% Vitamin C 476.5%

Calcium 24.1% Iron 50.5%

*Based on a 2000 Calorie diet

All Green Tabbouleh Recipe