My friends and family love this recipe. It make with lots of parsley, red and green peppers.
Tabbouleh Salad
Make a Mediterranean-inspired side salad for dinner tonight. Pair with a lamb pita for a filling Greek feast.
Yield: 8 servings (serving size: about 1 cup)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 120
- Calories from fat: 17%
- Fat: 2.2g
- Saturated fat: 0.3g
- Monounsaturated fat: 1.3g
- Polyunsaturated fat: 0.4g
- Protein: 3.9g
- Carbohydrate: 23.3g
- Fiber: 5.7g
- Cholesterol: 0.0mg
- Iron: 1.3mg
- Sodium: 159mg
- Calcium: 29mg
Ingredients
- 1 1/2 cups uncooked bulgur
- 1 1/2 cups boiling water
- 1 1/2 cups diced English cucumber
- 1 cup chopped fresh parsley
- 1 cup diced tomato
- 1/4 cup chopped green onions
- 1/4 cup fresh lemon juice
- 1 tablespoon extravirgin olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 4 garlic cloves, minced
Preparation
- Combine bulgur and boiling water in a large bowl. Cover and let stand 30 minutes. Drain; place bulgur in large bowl.
- Add cucumber and remaining ingredients to bulgur; toss well. Cover and chill at least 1 hour.
Tabbouleh Salad Recipe at a Glance
- COURSE: Salads, Side Dishes/Vegetables
- CONVENIENCE: Make-Ahead, Portable/Picnic
- CUISINE: Mediterranean, Greek
- MAIN INGREDIENT: Rice/Grains
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Saturated Fat
- PUBLICATION: Cooking Light
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