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Tomatoey Tabouli

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Tomatoey Tabouli

Tomatoey Tabouli recipe

 

Yield

4 servings

Prep

35 min

Cook

20 min

Ready

55 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
½ cup pearl barley
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1 cup cracked wheat (bulgur)
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1 can tomatoes
whole
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water
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1 tablespoon garlic salt
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3/8 cups olive oil
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¼ cup lemon juice
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2 tablespoons parsley leaves
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2 tablespoons scallions, spring or green onions
sliced
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Ingredients

Amount Measure Ingredient Features
118 ml pearl barley
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237 ml cracked wheat (bulgur)
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1 can tomatoes
whole
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1 x water
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15 ml garlic salt
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89 ml olive oil
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59 ml lemon juice
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3E+1 ml parsley leaves
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3E+1 ml scallions, spring or green onions
sliced
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Directions

Cook barley according to package directions; set aside.

Drain tomatoes well, reserving liquid.

Add enough water to reserved liquid to measure 1 cup and bring to boil.

Mix together bulgur, boiling liquid, and garlic salt.

Cover for 30 minutes.

Add barley and remaining ingredients to bulgur mixture and refrigerate.

Serve with cucumber dressing if desired.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 104g (3.7 oz)
Amount per Serving
Calories 39748% from fat
 % Daily Value *
Total Fat 21g 32%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 10mg 0%
Total Carbohydrate 16g 16%
Dietary Fiber 11g 43%
Sugars g
Protein 14g
Vitamin A 3% Vitamin C 16%
Calcium 3% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
 
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