Tabbouleh Salad
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:
Recipe from
More From Cooking Light
Recipe Time
Hands On:
15 Minutes
Total:
3 Hours, 10 Minutes
Nutritional Information
Amount per serving
- Calories: 161
- Fat: 5.7g
- Saturated fat: 0.8g
- Monounsaturated fat: 3.8g
- Polyunsaturated fat: 0.8g
- Protein: 4.6g
- Carbohydrate: 25.6g
- Fiber: 6.6g
- Cholesterol: 0.0mg
- Iron: 2.6mg
- Sodium: 259mg
- Calcium: 54mg
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.
Tabbouleh Salad Recipe at a Glance
- COURSE: Salads, Side Dishes/Vegetables
- CONVENIENCE: Make-Ahead, Portable/Picnic
- CUISINE: Middle Eastern
- MAIN INGREDIENT: Rice/Grains
- DIETARY CONSIDERATION: Low Cholesterol, Low Saturated Fat
- OCCASION: July 4th, Summer
- PUBLICATION: Cooking Light
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