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Lebanese Tabbouleh Recipe
Tabbouleh is prepared mainly with parsley, mint, and bulgur in a light dressing! Easy and light, this recipe makes for a healthful and delicious side dish!
Prep Time
30 mins
Total Time
30 mins
Servings: 6 servings
Calories: 150 kcal
Course:
Salad
Cuisine:
Mediterranean
Ingredients
- 1 cup extra fine bulgur wheat
- 2 cups boiling water very hot
- 2 tablespoons olive oil
- 6 roma tomatoes very finely chopped
- 1 English cucumber seedless and very finely chopped
- 2 bunches parsley
- 1/4 cup fresh mint leaves
- 1/4 cup green onions finely chopped
- 4 tablespoons lemon juice
- 4 extra virgin olive oil
- salt to taste
Instructions
- Wash parsley and mint leaves, drain well, remove stems and very finely chop.
- Stir together bulgur and 1 tablespoon oil in a heatproof bowl. Pour boiling water over, and cover tightly with plastic wrap, let stand 15-20 minutes. Drain using a sieve, pressing onto the bulgur to remove any excess liquid.
- Add the bulgur to a large bowl, add the chopped parsley, mint, tomatoes, cucumbers, onions, lemon juice, and olive oil. Mix to combine.
- For best results, cover and refrigerate for 30 minutes. Serve with pita bread on the side.
Cup of Yum
Nutrition Information
Calories
150kcal
(8%)
Carbohydrates
23g
(8%)
Protein
3g
(6%)
Fat
5g
(8%)
Saturated Fat
0g
(0%)
Cholesterol
0mg
(0%)
Sodium
13mg
(1%)
Potassium
348mg
(10%)
Fiber
5g
(20%)
Sugar
2g
(4%)
Vitamin A
720IU
(14%)
Vitamin C
15.6mg
(17%)
Calcium
32mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 150
% Daily Value*
| Calories | 150kcal | 8% |
| Carbohydrates | 23g | 8% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 13mg | 1% |
| Potassium | 348mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 720IU | 14% |
| Vitamin C | 15.6mg | 17% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.