Tabbouleh

recipe
This tabbouleh has a crunchier texture than most because it calls for uncooked bulgur, which softens over time as it absorbs the marinade. Belgian endive leaves make great scoopers.

Yield:

6 servings (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 164
Caloriesfromfat 30 %
Fat 5.4 g
Satfat 0.8 g
Monofat 3.5 g
Polyfat 0.7 g
Protein 5.2 g
Carbohydrate 27.3 g
Fiber 7.5 g
Cholesterol 0.0 mg
Iron 3.5 mg
Sodium 229 mg
Calcium 79 mg

Ingredients

4 cups fresh parsley sprigs
1/4 cup fresh mint leaves
2 cups diced seeded cucumber
2 cups diced seeded tomato
1 cup uncooked bulgur or cracked wheat
3/4 cup diced onion
1/3 cup fresh lemon juice
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1 garlic clove, minced

Preparation

Place parsley and mint in a food processor; process until finely minced. Combine parsley mixture, cucumber, and remaining ingredients in a large bowl; toss well. Cover and marinate in refrigerator at least 4 hours.

Note:

July 1999
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