Tabbouli
Recipe: #35585
September 02, 2020
Categories: Salads, Vegetable Salad, Side Dishes, Bulgur (cracked wheat), Tomato, Onions, Middle Eastern, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Sugar-Free, Vegan, Vegetarian, more
"I've made this very often. It keeps well in the refrigerator and is a refreshing cool salad for hot weather."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (143.4 g)
- Calories 106
- Total Fat - 3.9 g
- Saturated Fat - 0.6 g
- Cholesterol - 0 mg
- Sodium - 155.1 mg
- Total Carbohydrate - 16.1 g
- Dietary Fiber - 0.9 g
- Sugars - 1.1 g
- Protein - 3.5 g
- Calcium - 37.4 mg
- Iron - 1.5 mg
- Vitamin C - 21.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Soak bulgur in boiling water 1 hour.
Step 2
Drain well, pressing out excess water through a fine strainer or cloth.
Step 3
Add vegetables and combine well.
Step 4
Mix dressing (lemon juice, olive oil, salt, pepper, oregano, cumin, and optional garlic, basil, allspice, coriander) and add. Toss lightly.
Step 5
Refrigerate.
Tips
No special items needed.
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