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Tabbouli Salad

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Submitted by nalinsattva

YIELD

6 servings

PREP

3 hrs

COOK

?

READY

Ingredients

1 237
CUP ML CRACKED WHEAT (BULGUR)
uncooked
2 473
CUPS ML WATER
boiling
79
CUP ML VEGETABLE OIL
79
CUP ML LEMON JUICE
2 1E+1
TEASPOONS ML SALT
1 5
TEASPOON ML BLACK PEPPER
½ 118
CUP ML PARSLEY LEAVES
chopped
3 45
TABLESPOONS ML MINT LEAVES
fresh or,
2 1E+1
TEASPOONS ML MINT LEAVES
dry crumbled *
6 6
EACH EACH SCALLIONS, SPRING OR GREEN ONIONS
and tops, minced
2 2
EACH EACH TOMATOES
chopped

Directions

Pour boiling water over wheat in a bowl.

Let stand one hour.

Drain well and return to bowl. Add remaining ingredients and blend well. Chill at least two hours. Serve on a bed of lettuce.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 197g (6.9 oz)
Amount per Serving
Calories 208 55% from fat
 % Daily Value *
Total Fat 13g 19%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 803mg 33%
Total Carbohydrate 8g 8%
Dietary Fiber 6g 24%
Sugars g
Protein 8g
Vitamin A 26% Vitamin C 37%
Calcium 5% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

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