Tabbouleh Recipe
Ingredients
| Bulgur | 3⁄4 Cup (12 tbs) | |
| Boiling water | 3⁄4 Cup (12 tbs) | |
| Tomatoes | 2 , chopped | |
| Snipped parsley | 3⁄4 Cup (12 tbs) (fresh) | |
| Snipped chives | 1⁄4 Cup (4 tbs) (fresh) | |
| Fresh mint | 1⁄4 Cup (4 tbs), snipped | |
| Lemon juice | 1⁄4 Cup (4 tbs) | |
| Canned chicken broth | 2 Tablespoon | |
| Olive oil | 1 Tablespoon | |
| Garlic | 1 Clove (5 gm), minced |
Nutrition Facts
Serving size
Calories 154 Calories from Fat 39
% Daily Value*
Total Fat 4 g6.8%
Saturated Fat 0.63 g3.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 16.8 mg0.7%
Total Carbohydrates 27 g8.9%
Dietary Fiber 6.5 g26%
Sugars 2.2 g
Protein 5 g9.4%
Vitamin A 25% Vitamin C 42.6%
Calcium 3.8% Iron 8.1%
*Based on a 2000 Calorie diet
Directions
Let stand about 15 minutes or until the water is absorbed.
Gently stir in the tomatoes, parsley, chives and mint.
Set aside.
To make the dressing: In a small bowl, stir together the lemon juice, broth, oil and garlic.
Add the dressing to the bulgur mixture.
Gently stir until combined.
Cover and chill in the refrigerator for at least 2 hours to blend the flavors.
Chef
