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Basil Tabbouleh Recipe
|Bulgur||3⁄4 Cup (12 tbs)|
|Ripe tomatoes||2 Medium|
|English cucumber||1⁄2 , unpeeled and diced|
|Red onion||1 Medium, minced|
|Loosely packed italian parsley leaves||1 Cup (16 tbs), chopped (Use Fresh)|
|Loosely packed fresh italian parsley||1 Cup (16 tbs), chopped|
|Loosely packed fresh mint leaves||1 Cup (16 tbs), chopped|
|Loosely packed fresh basil||1⁄4 Cup (4 tbs), chopped|
|Loosely packed basil leaves||1⁄4 Cup (4 tbs), chopped (Use Fresh)|
|Extra virgin olive oil||1⁄4 Cup (4 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Ground allspice||1⁄4 Teaspoon|
|Ground red pepper||1⁄8 Teaspoon|
Serving size: Complete recipe
Calories 1158 Calories from Fat 547
% Daily Value*
Total Fat 59 g91.4%
Saturated Fat 4.8 g23.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2162.7 mg90.1%
Total Carbohydrates 140 g46.8%
Dietary Fiber 41.2 g165%
Sugars 18.3 g
Protein 32 g63.8%
Vitamin A 708.7% Vitamin C 831.6%
Calcium 82% Iron 156%
*Based on a 2000 Calorie diet
Let stand until liquid is absorbed, about 30 minutes.
Meanwhile, cut 2 thin wedges from 1 tomato; set aside for garnish.
Discard seeds from remaining tomatoes; dice tomatoes.
When bulgur is ready, stir in diced tomatoes, cucumber, onion, parsley, mint, basil, olive oil, lemon juice, salt, allspice, and ground red pepper.
Cover and refrigerate if not serving right away.
Garnish with tomato wedges to serve.