Tabbouleh Salad Recipe
A refreshing, low calorie, garlicky, tasty bulgur salad.
Ingredients
- 1 cup (250 ml) fine cracked wheat (bulgur)
- 1 cup (250 ml) boiling water
- 4 to 5 tbsp (60 to 75 ml) olive oil
- 4 tbsp (60 ml) freshly squeezed lemon juice
- 1/2 tps (3 ml) salt
- 1/4 tsp (2 ml) freshly ground pepper
- 1/2 cup (120 ml) freshly cut parsley, finely minced
- 2 cloves garlic, minced
- 2 tbsp (30 ml) scallions or green onions, minced
- 4 tbsp (60 ml) freshly cut mint, minced
- 1 tomato, cored and diced
Directions
- Place cracked wheat (bulgur) in a medium bowl. Add the boiling water and set aside for 20 to 25 minutes. When water has been absorbed and cooled, add the olive oil, lemon juice, salt, pepper, parsley, scallions, mint and tomato. Mix gently. Chill for at least 1 hour to blend flavours. Serve cold as a side dish to meat and white rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 113g | |
| Recipe makes 5 servings | |
| Calories 123 | |
| Calories from Fat 110 | 89% |
| Total Fat 12.45g | 16% |
| Saturated Fat 1.73g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 295mg | 12% |
| Potassium 133mg | 4% |
| Total Carbs 3.29g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.12g | 1% |
| Protein 0.65g | 1% |
