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Nutrition Facts
Serving Size 1 (125g) Recipe makes 10 servings
Calories 183
Calories from Fat 162		(88%)
Amount Per Serving		%DV
	Total Fat 18.1g	27%
	Saturated Fat 2.5g	12%
	Monounsaturated Fat 13.2g
	Polyunsaturated Fat 1.9g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 152mg		6%
Potassium 69mg		1%
Total Carbohydrate 6.1g		2%
	Dietary Fiber 1.6g	6%
	Sugars 0.7g
Protein 0.9g		1%
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Tabouli

Recipe #130805 | 1 hour | 1 hour prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: Donna Matthews
Jul 21, 2005

This recipe was given to me by one of my Armenian employees years ago. It differs from other tabouli recipes in that it has no mint and adds chopped black olives.

SERVES 10 (change servings and units)

Ingredients

1 cup Bulgar wheat (#1, if you have a choice on the grind)
2 cups boiling water
2 bunches parsley
2 roma tomatoes
1 (6 ounce) can black olives, chopped
3/4 cup olive oil
1/2 cup lemon juice

Directions

1
Pour boiling water over bulgar.
2
Cover and let sit until water is absorbed (time will depend on how fine the grind is).
3
To prepare parsley, wash, pull leaves off the largest parts of the stem, discarding the stems.
4
Spin or pat the leaves to remove excess water, and chop finely. (I use a Pampered Chef chopper).
5
Dice tomatoes.
6
Combine bulgar, chopped parsley, diced tomatoes, and chopped olives in large bowl.
7
Whisk together olive oil and lemon juice.
8
Pour dressing over other tabouli ingredients and mix well.
9
Cover and refrigerate for at least an hour before serving.