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Tabbouleh (Boil Water)

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Submitted by mbfoster

YIELD

4 servings

PREP

80 min

COOK

0 min

READY

140 min

Ingredients

1 237
1 1
EACH EACH TOMATOES
seeded and diced
1 1
EACH EACH CUCUMBERS
seeded and diced
1 1
EACH EACH ONIONS
diced
1 1
CLOVE CLOVE GARLIC
minced
1 1
EACH EACH LEMON
juiced
1 15
TABLESPOON ML RED WINE VINEGAR
3 45
TABLESPOONS ML OLIVE OIL
2 1E+1
TEASPOONS ML MINT LEAVES
fresh, chopped *
2 1E+1
TEASPOONS ML PARSLEY LEAVES
fresh, chopped

Directions

Prepare bulgur wheat according to package directions or, in a large bowl pour 1 cup boiling water over bulgar wheat.

Cover with plastic wrap and let sit for one hour.

In separate bowl combine tomatoes, cucumber, onion and garlic.

Add the juice of one lemon.

Add vinegar and oil.

Toss to coat.

Add mint and parsley.

Season with salt and pepper to taste.

Chill for at least one hour before serving.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 170g (6.0 oz)
Amount per Serving
Calories 234 40% from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 12mg 1%
Total Carbohydrate 11g 11%
Dietary Fiber 8g 32%
Sugars g
Protein 11g
Vitamin A 11% Vitamin C 25%
Calcium 4% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
 

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