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Oxmoor House Photo by: Oxmoor House

Tabbouleh

A combination of cilantro and parsley adds interest to this Middle Eastern herb and bulgur salad. If you don't have cilantro on hand, you can double the parsley.

Oxmoor House JANUARY 2006

  • Yield: 4 servings (serving size: 1 1/2 cups)
  • Cook time:1 Hour
  • Prep time:34 Minutes

Ingredients

  • 1/2 cup uncooked bulgur
  • 1/2 cup boiling water
  • 1 cup chopped tomato (about 2 medium)
  • 3/4 cup finely chopped fresh parsley (about 1 bunch)
  • 3/4 cup finely chopped fresh cilantro (about 1 bunch)
  • 2/3 cup chopped seeded cucumber
  • 1/2 cup chopped green onions
  • 1/4 cup finely chopped fresh mint
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • Pepperoncini peppers (optional)
  • Kalamata olives (optional)

Preparation

Combine bulgur and boiling water in a medium bowl. Cover and let stand 30 minutes. Add tomato and next 9 ingredients; stir well. Cover and let stand at room temperature 30 minutes before serving. Garnish with pepperoncini peppers and olives, if desired.

Nutritional Information

Amount per serving
  • Calories: 147
  • Fat: 7.5g
  • Saturated fat: 1.1g
  • Protein: 3.2g
  • Carbohydrate: 18.6g
  • Cholesterol: 0mg
  • Iron: 1.5mg
  • Sodium: 307mg
  • Calories from fat: 46%
  • Fiber: 5.0g
  • Calcium: 37mg
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Tabbouleh recipe

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