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Tabbouleh Parsley, Tomato, and Bulgur Salad

Yield 5 servings (serving size: 1 cup salad and 1 lettuce leaf)
The amount of bulgur used varies according to family tradition. We've included less here to allow the flavors of the tomato and parsley to come through.

Ingredients

  • 4 cups diced tomato
  • 2/3 cup chopped fresh flat-leaf parsley
  • 1/3 cup thinly sliced green onions
  • 1/4 cup uncooked bulgur
  • 1/4 cup chopped fresh mint
  • 2 1/2 teaspoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon freshly ground black pepper
  • 5 large iceberg lettuce leaves

Nutrition Information

  • calories 83
  • caloriesfromfat 31 %
  • fat 2.9 g
  • satfat 0.4 g
  • monofat 1.8 g
  • polyfat 0.5 g
  • protein 2.6 g
  • carbohydrate 14 g
  • fiber 3.6 g
  • cholesterol 0.0 mg
  • iron 1.6 mg
  • sodium 255 mg
  • calcium 31 mg

How to Make It

  1. Combine first 5 ingredients in a large bowl. Cover and let stand 30 minutes. Stir in oil and next 5 ingredients (oil through pepper); toss well. Serve with lettuce leaves.