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Tabbouleh

Oxmoor House
Prep time 34 mins
Cook time 1 hr
Yield 4 servings (serving size: 1 1/2 cups)
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.

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)

Nutrition Information

  • calories 147
  • fat 7.5 g
  • satfat 1.1 g
  • protein 3.2 g
  • carbohydrate 18.6 g
  • cholesterol 0 mg
  • iron 1.5 mg
  • sodium 307 mg
  • caloriesfromfat 46 %
  • fiber 5.0 g
  • calcium 37 mg

How to Make It

  1. 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.

Oxmoor House Healthy Eating Collection