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Tabbouleh

Salad.Carnival's picture
Ingredients
  Bulgur wheat 1 Cup (16 tbs)
  Cold water 1 Cup (16 tbs)
  Minced parsley 1⁄2 Cup (8 tbs)
  Green onions 1⁄2 Cup (8 tbs)
  Chopped green pepper 1⁄4 Cup (4 tbs)
  Fresh mint/2 tablespoons dry mint 1⁄4 Cup (4 tbs)
  Tomato 1 Large, peeled and chopped
  Lemon juice 4 Tablespoon
  Olive oil 4 Tablespoon
  Salt To Taste
  Romaine leaves 4 (Use The Inner Leaves Only)
  Tomato wedges 4
Directions

Rinse bulgur wheat several times, then combine with cold water and let stand for 1 hour; drain off any remaining liquid.
Combine bulgur wheat with parsley, onion, pepper, mint, tomato, oil, and lemon juice; toss gently to blend.
Add salt to taste.
Cover and chill until serving time.
Mound tabbuli in a serving bowl and surround with romaine leaves and tomato wedges.
Diners can scoop up tabbuli onto romaine leaves and top with tomato wedges to eat.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Interest: 
Everyday, Healthy

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Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1162 Calories from Fat 556

% Daily Value*

Total Fat 63 g97%

Saturated Fat 8.8 g44%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 464.6 mg19.4%

Total Carbohydrates 141 g47%

Dietary Fiber 36.3 g145.2%

Sugars 12.4 g

Protein 24 g48.6%

Vitamin A 189.8% Vitamin C 271.4%

Calcium 19.4% Iron 46.6%

*Based on a 2000 Calorie diet

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Tabbouleh Recipe