Tabbouleh is a traditional Middle Eastern-style grain salad that usually features bulgur wheat, tomatoes, parsley, and mint. This version is especially high in fiber because it has lentils in addition to the bulgur.


4 servings (serving size: 2 cups)

Recipe from

Oxmoor House

Nutritional Information

Calories 274
Caloriesfromfat 0.0 %
Fat 6.1 g
Satfat 0.9 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 10.4 g
Carbohydrate 50.3 g
Fiber 13.2 g
Cholesterol 0.0 mg
Iron 6.9 mg
Sodium 163 mg
Calcium 115 mg


1/2 cup dried lentils
2 cups water
1 cup uncooked bulgur
2 cups boiling water
1/2 cup fresh lemon juice
1 cup coarsely chopped fresh parsley
1 cup coarsely chopped fresh mint
1 cup cherry tomato halves
1 cup sliced canned artichoke hearts, drained
1 cup diced seeded peeled cucumber
1/2 cup minced red onion
1/2 teaspoon pepper
1 1/2 tablespoons olive oil
2 garlic cloves, minced


1. Combine lentils and 2 cups water in a medium saucepan. Bring to a boil; cover, reduce heat, and simmer 40 minutes or until lentils are tender. Drain, rinse under cold water, and drain again. Transfer to a large bowl.

2. Combine bulgur, boiling water, and lemon juice in a medium bowl; cover and let stand 30 minutes. Add bulgur mixture, parsley, and next 8 ingredients to lentils; toss well. Cover and chill at least 30 minutes.

carbo rating: 37

The Complete Step-by-Step Low Carb Cookbook,

Oxmoor House

January 2005
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