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Tabbouleh Salad

Tabbouleh is a Middle Eastern grain dish made with bulgur, chopped tomato, onion, parsley, mint, and olive oil.  It's often served either cold or at room temperature with bread such as lavosh or pita bread.

Southern Living MARCH 2001

  • Yield: 5 cups

Ingredients

  • 1 cup uncooked bulghur wheat*
  • 1 cup boiling water*
  • 2 medium tomatoes, chopped
  • 4 green onions, thinly sliced
  • 1/4 cup minced fresh parsley
  • 1/4 to 1/2 cup chopped fresh mint
  • 1/2 teaspoon grated lemon rind
  • 1/3 cup fresh lemon juice
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Lettuce leaves

Preparation

Place bulghur in a large bowl, and add boiling water. Cover and let stand 30 minutes.

Stir in tomato and next 8 ingredients. Chill 1 hour. Spoon over lettuce leaves.

*1 cup instant brown rice, cooked, may be substituted for 1 cup bulghur and 1 cup boiling water.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • Calories: 97
  • Calories from fat: 43%
  • Fat: 4.6g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 0.5g
  • Protein: 2.1g
  • Carbohydrate: 14g
  • Fiber: 3.2g
  • Cholesterol: 0.0mg
  • Iron: 0.7mg
  • Sodium: 124mg
  • Calcium: 15mg
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Tabbouleh Salad recipe

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