Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This tabbouleh has a crunchier texture than most because it calls for uncooked bulgur, which softens over time as it absorbs the marinade. Belgian endive leaves make great scoopers.

Recipe by Cooking Light July 1999

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Yield:
6 servings (serving size: 1 cup)
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Ingredients

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Directions

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  • Place parsley and mint in a food processor; process until finely minced. Combine parsley mixture, cucumber, and remaining ingredients in a large bowl; toss well. Cover and marinate in refrigerator at least 4 hours.

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Nutrition Facts

164 calories; calories from fat 30%; fat 5.4g; saturated fat 0.8g; mono fat 3.5g; poly fat 0.7g; protein 5.2g; carbohydrates 27.3g; fiber 7.5g; iron 3.5mg; sodium 229mg; calcium 79mg.
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