Tabbouli
Created by JoanWagnerTeller on September 2, 2020
- Servings: 8
- Prep Time: 2h
- Cook Time: 0m
- Recipe #35585
Ingredients
- 5 ounces bulgur wheat (= 1 cup)
- 2 cups water, boiling
- 1 cup finely chopped fresh parsley
- 3 ounces chopped red onion (= ½ cup) and/or 6 scallions, finely chopped
- 3 ounces plum tomatoes (ripe, seeded and cut into ½-inch dice = about 2-4 plum tomatoes --or 2 medium tomatoes, finely diced)
- 1 medium cucumber, peeled and seeded (optional)
- 1 tablespoons fresh peppermint (or 1 tablespoon dried mint)
- ¼ cup fresh lemon juice
- 2 tablespoons olive oil (or salad oil)
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper, or to taste
- 2 teaspoons minced garlic (optional)
- ¼ teaspoon oregano
- ¼ teaspoon ground cumin
- Basil, pinch of (optional)
- Allspice, pinch of (optional)
- Coriander, pinch of (optional)
How to Make
-
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.
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Step 5: Refrigerate.
Nutritional Facts
- 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