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Nutrition Facts
Serving Size 1 (363g) Recipe makes 4 servings The following items or measurements are not included below: vegetable broth red wine vinegar tapenade 1 small romaine lettuce hearts
Calories 147
Calories from Fat 46		(31%)
Amount Per Serving		%DV
	Total Fat 5.1g	7%
	Saturated Fat 1.3g	6%
	Monounsaturated Fat 2.9g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 3mg		1%
Sodium 46mg		1%
Potassium 771mg		22%
Total Carbohydrate 23.3g		7%
	Dietary Fiber 5.6g	22%
	Sugars 7.6g
Protein 5.7g		11%
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Mediterranean Tabbouleh Salad

Recipe #378884 | 1¼ hours | 10 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: EmmyDuckie
Jun 25, 2009

Tabbouleh is a salad of herbs, vegetables, and bulgur wheat. It's easy to make, but does require a long chill time, so start early in the day to enjoy a hearty dinner full of vegetables. This is a vegetarian recipe, you can add chicken or other meat if you can't do dinner without it.

SERVES 4 -6 (change servings and units)

Ingredients

1 bunch flat leaf parsley
1 large cucumber
1-2 tablespoon olive oil
2 small zucchini, diced
1 red onion, diced
2-3 garlic cloves, minced
1 3/4 cups vegetable broth
1 cup Bulgar wheat
2-3 tablespoons red wine vinegar
2 large summer tomatoes
1/2 cup plain yogurt
1/4 cup black olive tapenade
1 small romaine lettuce hearts

Directions

1
Chop parsley, seed and dice cucumber, Add to a large mixing bowl or salad bowl.
2
Heat olive oil a wok, or wide pan with high sides, over medium high heat. Add onions, garlic, and zucchini, cook until onions start to turn translucent.
3
Add broth to wok, bring to a boil, add bulgur, remove from heat and allow to stand, covered for 7-10 minutes, until liquid is absorbed. Drain any excess liquid, and add vinegar.
4
Allow wheat mixture to cool slightly, mix with cucumber and parsley. Salt and pepper to taste. Chill for at least one hour, or overnight.
5
Roughly chop tomatoes and stir into tabbouleh just before serving. Do not add tomatoes before chilling, as refrigeration makes tomatoes bland and mealy.
6
Mix plain yogurt and black olive tapenade together. You should have a nice salad dressing consistency. If your yogurt is very thick, you may need to add a little water or milk.
7
Tear romaine leaves into bite size, and divide onto plates. Drizzle with a little more oil and vinegar if desired. Place a generous scoop of tabbouleh on top of romaine, and top with yogurt/tapenade mixture.