
Tabouli Salad
Prep Time: 20
Cooking Time: 0
Ingredients
- ½ cup fine bulgur wheat
- 4 firm Roma tomatoes, very finely chopped
- 1 English cucumber, finely chopped
- 2 bunches parsley, finely chopped
- 12 to 15 fresh mint leaves, finely chopped
- 4 green onions, white and green parts, finely chopped
- Salt
- 3 to 4 tablespoons lime juice
- 3 to 4 tablespoons extra virgin olive oil
- Romaine lettuce leaves to serve, optional
Instructions
- Wash the bulgur wheat and soak it in water for 5 to 7 minutes. Drain very well (squeeze the bulgur wheat by hand to get rid of any excess water). Set aside.
- Very finely chop the vegetables, herbs and green onions as indicated above. Be sure to place the tomatoes in a colander to drain excess juice.
- Place the chopped vegetables, herbs and green onions in a mixing bowl or dish. Add the bulgur and season with salt. Mix gently.
- Now add the lime juice and olive oil and mix again.
- For best results, cover the tabouli and refrigerate for 30 minutes.
- Transfer to a serving platter. If you like, serve the tabouli with a side of romaine lettuce leaves, which act as wraps or “boats” for the tabouli.
Adapted from themediterraneandish.com
Nutrition Facts
6 servings per container
Serving Size 1/6 Recipe
Amount Per Serving | ||
---|---|---|
Calories 130 | ||
% Daily Value* | ||
Total Fat 7.6g | 10% | |
Saturated Fat 1.1g | 6% | |
Trans Fat 0 | 0% | |
Cholesterol 0 | 0% | |
Sodium 409mg | 18% | |
Total Carbohydrate 15.3g | 6% | |
Dietary Fiber 4.6g | 16% | |
Total Sugars 2.4g | 0% | |
Protein 3.3g | 0% |
Vitamin D 0 | 0% | |
---|---|---|
Calcium 74mg | 6% | |
Iron 3mg | 18% | |
Potassium 413mg | 9% |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.