Tabbouleh Salad Recipe

Tabbouleh Salad is a mouth watering blend of vegetables and herbs. You really don’t have to put too much time into this Tabbouleh Salad and it often is perfect for an unplanned dinner.

Summary

CuisineCourse
Main Ingredient

Ingredients

 Boiling water2 Cup (32 tbs)
 Wheat1 Cup (16 tbs), piled
 Chopped fresh mint/2 tablespoons dried mint1⁄4 Cup (4 tbs)
 Carrot1 Small, shredded
 Cucumber1 , diced
 Onion1 , chopped
 Chopped parsley1⁄2 Cup (8 tbs)
 Lemon juice3 Tablespoon
 Salad oil1⁄4 Cup (4 tbs)
 Salt/2 tablespoons soy sauce1⁄2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1237 Calories from Fat 525

% Daily Value*

Total Fat 60 g91.7%

Saturated Fat 3.3 g16.3%

Trans Fat 1 g

Cholesterol 0 mg

Sodium 1051.1 mg43.8%

Total Carbohydrates 167 g55.8%

Dietary Fiber 28.1 g112.2%

Sugars 12.6 g

Protein 24 g48.9%

Vitamin A 203.5% Vitamin C 101.2%

Calcium 19% Iron 58.6%

*Based on a 2000 Calorie diet

Directions

Pour boiling water over pilaf.
Let stand 1 hour or until fluffy.
Toss with mint, carrot, cucumber, onion and parsley.
Beat together lemon juice, oil and salt and toss with pilaf mixture.
Serve at room temperature mounded on a plate.
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