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Nutrition Facts
Serving Size 1 (200g) Recipe makes 6 servings
Calories 164
Calories from Fat 47		(29%)
Amount Per Serving		%DV
	Total Fat 5.3g	8%
	Saturated Fat 0.8g	3%
	Monounsaturated Fat 3.5g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 225mg		9%
Potassium 575mg		16%
Total Carbohydrate 27.5g		9%
	Dietary Fiber 7.1g	28%
	Sugars 3.8g
Protein 5.2g		10%
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Tabbouleh

Recipe #1401 | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: rosasharn
Sep 2, 1999

SERVES 6 (change servings and units)

Ingredients

4 cups fresh parsley
1/4 cup fresh mint
2 cups cucumbers, diced and seeded
2 cups tomatoes, diced and seeded
1 cup bulgur, uncooked
3/4 cup onion, diced
1/3 cup lemon juice
2 tablespoons olive oil
1/2 teaspoon salt
1 clove garlic, minced

Directions

1
Place parsley and mint in a food processor; process until finely minced.
2
Combine parsley mixture, cucumber, and remaining ingredients in a large bowl; toss well.
3
Cover and marinate in refrigerator at least 4 hours.

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Featured Reviews for This Recipe

From: Tea Girl

On Mar 25, 2007

I liked this recipe a lot but I thought it was better when I put in a lot more mint than the recipe called for. I put about 3/4 of a cup of mint in. It is better the longer it is the refrigerator so be patient!

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From: Queen Dragon Mom

On Feb 19, 2005

Great recipe. We eat this plain, in pitas, with crumbled feta, leftover chicken, almost anything. Keeps nearly forever and we like it better after about 3 days covered in the 'fridge.

2 people found this review helpful

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