Tabbouleh Salad

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Yield:
8 servings (serving size: about 1 cup)
October 2005
RECIPE BY Cooking Light

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

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

Nutritional Information

  • Calories 120
  • Caloriesfromfat 17%
  • Fat 2.2g
  • Satfat 0.3g
  • Monofat 1.3g
  • Polyfat 0.4g
  • Protein 3.9g
  • Carbohydrate 23.3g
  • Fiber 5.7g
  • Cholesterol 0.0mg
  • Iron 1.3mg
  • Sodium 159mg
  • Calcium 29mg

How to Make It

Step 1

Combine bulgur and boiling water in a large bowl. Cover and let stand 30 minutes. Drain; place bulgur in large bowl.

Step 2

Add cucumber and remaining ingredients to bulgur; toss well. Cover and chill at least 1 hour.

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