0 from 3 votes
Tabbouleh Recipe
Discover the freshness of tabbouleh, a parsley salad, with hints of refreshing mint and earthy bulgur. Pomegranate adds a touch of sweet.
Prep Time
25 mins
Total Time
25 mins
Servings: 8
Calories: 88 kcal
Course:
Side Dish
Cuisine:
Middle Eastern
Ingredients
- 5 lemons
- 1/4 cup bulgur wheat
- 5 ounces fresh parsley (about 2 bunches of parsley)
- 1/3 ounce fresh mint leaves
- 2 roma tomatoes
- 3 green onions
- 2/3 cup pomegranate seeds
- 1/2 teaspoon salt
- 2 tablespoons olive oil
Instructions
- Squeeze the juice out of the lemons.
- Place the bulgur in a small bowl. Pour lemon juice over the top until it completely covers the bulgur wheat. It will soak up the lemon juice while you are prepping the veggies, making it tender. Set the remaining lemon juice aside.
- Cut off the thicker, woody stems of the parsley, but don't worry about cutting off the little stems. Using a sharp knife, dice the fresh parsley finely. Place the parsley in a large bowl.
- Pull the mint leaves off the stems, then finely dice the fresh mint leaves and add them to the bowl.
- Finely dice the tomatoes and green onion and add to the bowl.
- Add the bulgur (with lemon juice), pomegranate, olive oil, salt and a little more lemon juice, to taste. Toss it all together.
- Refrigerate until serving.
- Store in an airtight container in the fridge for up to 3-4 days.
Cup of Yum
Notes
- Refer to the article above for more tips and tricks.
- The calories shown are based on the recipe serving 8, with 1 serving being 1/8 of the salad. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
- Freshly chopped parsley: This is the primary ingredient. You can use flat-leaf parsley or curly parsley. Curly parsley will allow the salad to have more bulk, but flat-leaf parsley salad is smoother. I've used both types of parsley. You'll need 5 ounces of parsley.
- Fresh mint: A little goes a long way with fresh mint. I bought a package that was 1/2 an ounce. After I pulled the leaves off, the mint leaves measured 1/3 an ounce.
Nutrition Information
Calories
88kcal
(4%)
Carbohydrates
14g
(5%)
Protein
2g
(4%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Sodium
160mg
(7%)
Potassium
297mg
(8%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
1732IU
(35%)
Vitamin C
64mg
(71%)
Calcium
53mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 88
% Daily Value*
| Calories | 88kcal | 4% |
| Carbohydrates | 14g | 5% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 160mg | 7% |
| Potassium | 297mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 1732IU | 35% |
| Vitamin C | 64mg | 71% |
| Calcium | 53mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.