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Tabbouleh (Lebanese Style)

 

94

Yield

4

servings

Prep

1

hrs

Cook

?

Ready

1

hrs

Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

cup cracked wheat (bulgur)
2 cups water
cup red onion
minced
1 teaspoon salt
½ teaspoon allspice
ground
*
½ cup mint leaves
finely chopped, fresh, or 1 tb dried, crumbled
*
2 ½ cups parsley leaves
finely chopped, fresh, (preferably flat-leafed)
½ cup scallions, spring or green onions
finely chopped
¼ cup lemon juice
fresh
¼ cup olive oil, extra-virgin
1 ½ cups cucumbers
seeded, seedless, finely diced

Directions

Put bulgur in a heatproof bowl.

Bring water to a boil and pour over bulgur.

Let bulgur stand 1 hour.

While bulgur is soaking, in a large bowl, stir together onion, salt, allspice, and dried mint, if using (do not add fresh mint now), and let stand 30 minutes.

Drain bulgur in a sieve, pressing hard to extract as much water as possible, and add to onion mixture with remaining ingredients, including fresh mint, if using.

Toss salad well and season with salt and pepper.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 327g (11.5 oz)
Amount per Serving
Calories 24453% of calories from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 628mg 26%
Total Carbohydrate 9g 9%
Dietary Fiber 7g 27%
Sugars g
Protein 10g
Vitamin A 68% Vitamin C 106%
Calcium 10% Iron 20%
* based on a 2,000 calorie diet How is this calculated?

 

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