Tabouleh Salad Recipe
Servings: 4
Ingredients
- 1 heaping c. fine Bulgar wheat
- 1 c. lukewarm water
- 1/2 c. fresh lemon juice (from fresh lemon)
- 2/3 c. extra virgin olive oil
- 1 c. coarsely minced fresh mint leaves (dry 1/2 c. coarsely minced parsley)
- 1/2 c. finely diced onion or possibly scallions
- Dash garlic pwdr to taste
- 1/2 teaspoon grnd black pepper
- 1/2 teaspoon salt
- 4 ripe plum tomatoes, seeded and cut into 1/2 inch dice
- Whole fresh mint leaves for garnish
Directions
- 1. Place Bulgar wheat in a large bowl and let stand for 30 min. Squeeze out by hand excess water. Then fluff with a fork.
- 2. Add in all of the other ingredients leaving the diced tomatoes last. Toss the salad and let stand for 1/2 hour to enhance flavor.
- Serves 6-8.
- Optional: Arrange Tabouleh with slices of cucumber on a plate and garnish with fresh mint leaves.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 288g | |
| Recipe makes 4 servings | |
| Calories 363 | |
| Calories from Fat 321 | 88% |
| Total Fat 36.37g | 45% |
| Saturated Fat 5.04g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 304mg | 13% |
| Potassium 432mg | 12% |
| Total Carbs 10.68g | 3% |
| Dietary Fiber 2.8g | 9% |
| Sugars 5.08g | 3% |
| Protein 1.86g | 3% |
