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Tabouli Salad Recipe
|Bulgur||1 Cup (16 tbs)|
|Boiling water||4 Cup (64 tbs)|
|Olive oil||2 Tablespoon|
|Fresh lemon juice||1⁄4 Cup (4 tbs)|
|Green onion with tops||3 , finely chopped|
|Tomatoes||2 Medium, finely chopped|
|Finely chopped fresh mint/1 tablespoon dried mint||1⁄4 Cup (4 tbs)|
|Finely chopped fresh parsley||1⁄4 Cup (4 tbs)|
|Black pepper||To Taste|
Serving size: Complete recipe
Calories 866 Calories from Fat 288
% Daily Value*
Total Fat 33 g50.3%
Saturated Fat 4.6 g23%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 95.8 mg4%
Total Carbohydrates 135 g45%
Dietary Fiber 33.5 g133.9%
Sugars 9.4 g
Protein 22 g44.8%
Vitamin A 89.4% Vitamin C 147.1%
Calcium 16.6% Iron 35.7%
*Based on a 2000 Calorie diet
Cover and allow to stand for 1 hour, or until most of the water is absorbed.
Drain bulgur, using cheesecloth to help extract most of the moisture.
Combine oil and lemon juice.
Add to bulgur along with onions, tomatoes, mint, parsley and pepper.
Gently toss mixture with a fork and refrigerate at least 1 hour to allow flavors to blend.
Serve chilled or at room temperature.