Taj Tabbouleh
A few years ago I worked at Washington University with a group of vegetarian students who traded their favorite recipes. My family and friends enjoyed this particular dish so much that I still take it to lunch parties and serve it at home with some pita bread.
Yield: 5 servings (serving size: 1 cup)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 116
- Calories from fat: 36%
- Fat: 4.6g
- Saturated fat: 0.6g
- Monounsaturated fat: 3.1g
- Polyunsaturated fat: 0.5g
- Protein: 3.2g
- Carbohydrate: 17.9g
- Fiber: 4.8g
- Cholesterol: 0.0mg
- Iron: 1.6mg
- Sodium: 277mg
- Calcium: 47mg
Ingredients
- 1/2 cup uncooked bulgur (cracked wheat)
- 2 tablespoons fresh lemon juice
- 1 1/2 tablespoons olive oil
- 1/2 cup finely chopped green onions
- 2 garlic cloves, minced
- 2 cups finely chopped tomato
- 1 1/4 cups finely chopped celery
- 3/4 cup finely chopped fresh parsley
- 1 cup seeded, finely chopped cucumber
- 1/2 teaspoon salt
Preparation
- Combine the first 3 ingredients in a 2-quart bowl; stir well. Layer green onions, garlic, tomato, celery, parsley, and cucumber over bulgur mixture. Sprinkle salt over cucumber. Cover and chill 24 hours. Toss well before serving.
Taj Tabbouleh Recipe at a Glance
- COURSE: Salads
- CONVENIENCE: Make-Ahead, No-Cook
- CUISINE: Mediterranean, Middle Eastern
- MAIN INGREDIENT: Rice/Grains, Vegetables
- DIETARY CONSIDERATION: Low Cholesterol, Meatless, Low Saturated Fat
- PUBLICATION: Cooking Light
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