- Recipes Home
- Interest Groups
Tabouli Salad Recipe
|Cracked wheat||1 1⁄2 Cup (24 tbs) (Bulgur Wheat)|
|Boiling water||2 Cup (32 tbs)|
|Scallions||1⁄2 Cup (8 tbs)|
|Chopped fresh parsley||4 Tablespoon|
|Chopped fresh mint||2 Tablespoon|
|Lemons juice||1 1⁄2 Tablespoon (Juice Of 1 1/2 Lemon)|
|Olive oil||3⁄4 Cup (12 tbs)|
|Ground allspice||1 Pinch|
|Freshly ground black pepper||To Taste|
|Pine nuts||3 Tablespoon|
Serving size: Complete recipe
Calories 2653 Calories from Fat 1729
% Daily Value*
Total Fat 198 g303.9%
Saturated Fat 25.4 g127%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 525.6 mg21.9%
Total Carbohydrates 209 g69.7%
Dietary Fiber 54.2 g216.8%
Sugars 14.5 g
Protein 42 g83.3%
Vitamin A 199.5% Vitamin C 262.2%
Calcium 34.4% Iron 91.1%
*Based on a 2000 Calorie diet
Stir well, and leave to sit for 15-20 minutes while you prepare the vegetables.
Chop the scallions and finely chop the tomatoes.
Add them with the parsley and mint to the cracked wheat, and stir well.
Pour the lemon juice and oil over the salad, sprinkle with the spice, seasoning and pine nuts and gently toss the salad.
Chill the tabouli for 1 hour before serving, to allow the flavours to blend.