Tabbouleh (Boil Water)
Yield
4 servingsPrep
80 minCook
0 minReady
140 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
cracked wheat (bulgur)
|
|
| 1 | each |
tomatoes
seeded and diced |
|
| 1 | each |
cucumbers
seeded and diced |
|
| 1 | each |
onions
diced |
|
| 1 | clove |
garlic
minced |
|
| 1 | each |
lemon
juiced |
|
| 1 | tablespoon |
red wine vinegar
|
|
| 3 | tablespoons |
olive oil
|
|
| 2 | teaspoons |
mint leaves
fresh, chopped |
*
|
| 2 | teaspoons |
parsley leaves
fresh, chopped |
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
cracked wheat (bulgur)
|
|
| 1 | each |
tomatoes
seeded and diced |
|
| 1 | each |
cucumbers
seeded and diced |
|
| 1 | each |
onions
diced |
|
| 1 | clove |
garlic
minced |
|
| 1 | each |
lemon
juiced |
|
| 15 | ml |
red wine vinegar
|
|
| 45 | ml |
olive oil
|
|
| 1E+1 | ml |
mint leaves
fresh, chopped |
*
|
| 1E+1 | ml |
parsley leaves
fresh, chopped |
|
| 1 | x |
salt and black pepper
|
*
|
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.
