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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (196g) Recipe makes 8 servings |
||
| Calories 132 | ||
| Calories from Fat 64 | (48%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.1g | 10% | |
| Saturated Fat 1.0g | 5% | |
| Monounsaturated Fat 5.0g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 447mg | 18% | |
| Potassium 215mg | 6% | |
| Total Carbohydrate 16.2g | 5% | |
| Dietary Fiber 4.0g | 16% | |
| Sugars 1.3g | ||
| Protein 2.8g | 5% | |
Tabbouleh Salad
By: Galley Wench
Jun 15, 2006
A great salad for potlucks. Substitutions can be made to the vegetables. While in Mexico I used cilantro instead of parsley and added poblanos and created a southwestern tabbouleh. Very refreshing!
SERVES 8
Ingredients
- 1 cup bulgur
- 1 1/2 cups boiling water
- 1 1/2 teaspoons salt
- 1/4 cup fresh lemon juice or lime juice
- 1 teaspoon garlic (crushed)
- 1/2 cup chopped scallion (include greens)
- 1/2 teaspoon dried mint flakes
- 1/4 cup olive oil ((good quality)
- fresh black pepper
- 2 medium tomatoes (diced)
- 1 cup fresh parsley (chopped and packed)
- 1/2 cup cooked chickpeas (optional)
- 1 chopped green red bell pepper (optional)
- 1/2 cup coarsely grated carrot (optional)
- 1 chopped cucumber (optional)
Directions
1
Combine bulgur, boiling water, and salt in a bowl.2
Cover and let stand 15-20 minutes, or until bulgur is chewable.3
Add lemon juice, garlic, oil, and mint, and mix thoroughly.4
Refrigerate 2-3 hours.5
Just before serving add the vegetables and mix gently.6
Correct seasonings.7
Garnish with olives.
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- Course > Salads
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Featured Reviews for This Recipe
From: Annacia
On Sep 4, 2007
Top notch salad. It would be so easy to add some fish or chicken to make it a full meal. I used all of the options except the cucumber. This is very good and there is no comparison to the stuff from the deli. I thought the garlic and lemon were right on the mark but I did use a bit more mint than ask for. Yummm
From: Redsie
On Jul 1, 2007
First time using bulgur and first time making tabbouleh! I love this stuff - and now, I can make it whenever I want with your tasty recipe!! The only thing I would change next time would be to put more lemon juice. The rest is perfect!! Added some chickpeas to make it more filling. Thanks GW!!
From: Fairy Nuff
On Jun 28, 2006
Yum - I love Tabouleh and this is a great recipe! I didn't add any of the optional ingredients and I used about 1/2 cup of fresh chopped mint. Thanks for the recipe!
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