Tabbouleh Salad

2 Reviews
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Photo: Quentin Bacon; Styling: Anghard Bailey
Hands-on Time
15 Mins
Total Time
3 Hours 10 Mins
Yield
8 servings (serving size: about 2/3 cup)
Barbara Kafka
July 2011
RECIPE BY Cooking Light

This classic Middle Eastern salad, chock-full of herbs and spiked with lemon, is a perfect make-ahead and portable option.

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

Nutritional Information

  • Calories 161
  • Fat 5.7g
  • Satfat 0.8g
  • Monofat 3.8g
  • Polyfat 0.8g
  • Protein 4.6g
  • Carbohydrate 25.6g
  • Fiber 6.6g
  • Cholesterol 0.0mg
  • Iron 2.6mg
  • Sodium 259mg
  • Calcium 54mg

How to Make It

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.

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