Vegetable And Bulghur Wheat Salad Tabouleh Recipe
Servings: 2
Ingredients
- 2 bunches finely minced parsley
- 1 bunch finely minced fresh mint (substitute 1/2 c. dry mint if fresh is not available)
- 1 bunch finely minced scallion
- 5 tomatoes, finely minced
- 1/2 teaspoon allspice
- 1 1/2 teaspoon salt
- 1/2 c. lemon juice
- 1/3 c. oil
- 3/4 c. fine bulghur wheat, washed and soaked
Directions
- Wash bulghur wheat and soak in water and set aside. Mix all minced vegetables in large bowl. Mix lemon juice, salt, allspice, oil and pour over vegetables. Squeeze excess water from bulghur and add in to vegetables. Mix well and adjust seasoning.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 506g | |
| Recipe makes 2 servings | |
| Calories 422 | |
| Calories from Fat 329 | 78% |
| Total Fat 37.28g | 47% |
| Saturated Fat 2.86g | 11% |
| Trans Fat 0.94g | |
| Cholesterol 0mg | 0% |
| Sodium 1776mg | 74% |
| Potassium 1102mg | 31% |
| Total Carbs 23.96g | 6% |
| Dietary Fiber 6.9g | 23% |
| Sugars 11.45g | 8% |
| Protein 4.75g | 8% |
