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Tabbouleh Salad

Make a Mediterranean-inspired side salad for dinner tonight. Pair with a lamb pita for a filling Greek feast.

Cooking Light OCTOBER 2005

  • Yield: 8 servings (serving size: about 1 cup)

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.

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
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Tabbouleh Salad recipe

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