Tabbouleh Salad

Tabbouleh Salad Recipe
Photo: Quentin Bacon; Styling: Anghard Bailey
This classic Middle Eastern salad, chock-full of herbs and spiked with lemon, is a perfect make-ahead and portable option.

Yield:

8 servings (serving size: about 2/3 cup)
Total time: 3 Hours, 10 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 15 Minutes
Total: 3 Hours, 10 Minutes

Nutritional Information

Calories 161
Fat 5.7 g
Satfat 0.8 g
Monofat 3.8 g
Polyfat 0.8 g
Protein 4.6 g
Carbohydrate 25.6 g
Fiber 6.6 g
Cholesterol 0.0 mg
Iron 2.6 mg
Sodium 259 mg
Calcium 54 mg

Ingredients

2 1/2 cups boiling water
1 1/2 cups uncooked bulgur wheat (about 8 ounces)
2 cups chopped fresh flat-leaf parsley
1 cup diced seeded tomato
3/4 cup diagonally sliced green onions
1/4 cup chopped fresh mint
6 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin

Preparation

1. Combine 2 1/2 cups boiling water and bulgur in a large bowl; cover and let stand for 1 hour. Add parsley and the remaining ingredients to bulgur; toss well. Cover and chill at least 2 hours.

Barbara Kafka,

Cooking Light

July 2011
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