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Purslane Tabouli Salad

Ingredients
  Bulgur wheat 1 Cup (16 tbs)
  Water 1 1⁄2 Cup (24 tbs)
  Purslane 2 Cup (32 tbs)
  Green onions 3⁄4 Cup (12 tbs), minced
  Garlic 1 Clove (5 gm), minced
  Mint 1 Teaspoon, chopped
  Carrot 3⁄4 Cup (12 tbs), grated
  Parsley 3⁄4 Cup (12 tbs), chopped
  Oil 3 Tablespoon
  Lemon juice 3 Tablespoon
  Tomato 1 Large, diced
  Lettuce leaves 4
Directions

GETTING READY
1) In a saucepan, add the bulgur and water, allow to boil; turn off the heat, cover and keep aside for an 1 hour.

MAKING
2) Chill and stir in the purslane, onion, garlic, mint, carrot, parsley, oil and lemon juice, blend well.

FINALIZING
3) Remove in a bowl, cover, and refrigerate for minimum 1 hr; when about to serve, add the diced tomato and blend well.

SERVING
4) Place on lettuce leaves and serve.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Side Dish
Method: 
Boiled
Dish: 
Salad
Ingredient: 
Wheat
Interest: 
Everyday
Preparation Time: 
60 Minutes
Cook Time: 
20 Minutes
Ready In: 
80 Minutes
Servings: 
3

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 354 Calories from Fat 142

% Daily Value*

Total Fat 16 g24.7%

Saturated Fat 2.1 g10.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 60.5 mg2.5%

Total Carbohydrates 49 g16.5%

Dietary Fiber 12.4 g49.8%

Sugars 4.3 g

Protein 9 g17.2%

Vitamin A 185.4% Vitamin C 90%

Calcium 9.7% Iron 19.9%

*Based on a 2000 Calorie diet

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Purslane Tabouli Salad Recipe