Tabbouleh Recipe

Published on
By : Paris

A salad of bulgar (cracked wheat) with cucumber, tomato, and parsley, tossed in a lemony dressing.

Summary

Print Recipe
Cook time: 0 mins.
Prep time: 5 mins.
Idle time: mins.
Level Easy
13g
Carbs
0g
Sat. fat
3g
Fibers
71mg
Sodium
3g
Protein
74kcal
Calories
13g
Carbs
0g
Sat. fat
3g
Fibers
71mg
Sodium
3g
Protein
74kcal
Calories

Ingredients

  • 1 3/4 cups cold water
  • 3/4 cup soft white bulgur wheat
  • 2 tbsp Fresh Lemon Juice
  • 2 tbsp low sodium teriyaki sauce
  • 1 tbsp Olive Oil
  • 1 chopped cucumber
  • 1 chopped tomato
  • 1/2 chopped green onion
  • 1/2 cup chopped parsley
  • 1 tbsp minced fresh ginger root
  • 1 minced medium garlic clove

Instructions

  1. In small bowl, combine water and bulgur, and cover with plastic wrap. Let stand 45 minutes, stirring occasionally.
  2. Using fine wire mesh sieve, drain bulgur and discard liquid.
  3. In large bowl, mix bulgur, lemon juice, teriyaki sauce, and oil.
  4. Add cucumber, tomato, green onion, parsley, ginger, and garlic. Mix until well blended. Cover and refrigerate for 4 hours, stirring occasionally.
  5. Serve at room temperature.

Additional information

Nutrition Facts
Tabbouleh Recipe
Amount Per Serving
Calories 74
% Daily Value*
Sodium 71mg 3%
Total Carbohydrates 13g 4%
Dietary Fiber 3g 12%
Protein 3g 6%
* Percent Daily Values are based on a 2000 calorie diet.

This dish is easily doubled for a crowd.

Nutrition Facts
Tabbouleh Recipe
Amount Per Serving
Calories 74
% Daily Value*
Sodium 71mg 3%
Total Carbohydrates 13g 4%
Dietary Fiber 3g 12%
Protein 3g 6%
* Percent Daily Values are based on a 2000 calorie diet.

This dish is easily doubled for a crowd.

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