Tabbouleh with Fennel Recipe

Summary

Preparation Time5 MinDifficulty LevelVery Easy
Health IndexHealthyServings2
MethodVegetarian
Main Ingredient

Ingredients

 Bulgur wheat8 Ounce (225 g / 1 1/4 cups)
 Fennel bulbs2
 Red chilli1 Small, seeded and chopped
 Celery stick1 , seeded and chopped
 Olive oil30 Milliliter (2 tbsp)
 Lemon2 , finely grated rind and juiced
 Spring onions8 , chopped
 Chopped fresh mint90 Milliliter (6 tbsp)
 Chopped fresh parsley90 Milliliter (6 tbsp)
 Pomegranate1 , seeded
 Salt To Taste
 Black pepper To Taste

Nutrition Facts

Serving size

Calories 794 Calories from Fat 173

% Daily Value*

Total Fat 20 g30.4%

Saturated Fat 2.7 g13.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 406.2 mg16.9%

Total Carbohydrates 151 g50.3%

Dietary Fiber 43.5 g174%

Sugars 22 g

Protein 24 g48.5%

Vitamin A 135.1% Vitamin C 294.8%

Calcium 42.9% Iron 64.4%

*Based on a 2000 Calorie diet

Directions

1. Place the bulgur wheat in a bowl and pour over enough cold water to cover. Leave to stand for 30 minutes.
2. Drain the wheat through a sieve, pressing out any excess water using a spoon.
3. Halve the fennel bulbs and carefully cut into very fine slices with a sharp knife.
4. Mix all the remaining ingredients together, including the soaked bulgur wheat and fennel. Season well, cover, and set aside for 30 minutes before serving.
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