Tabbouleh

Tabbouleh

14 Reviews 1 Pic
  • Prep

    20 m
  • Ready In

    1 h 50 m
NIBLETS
Recipe by  NIBLETS

“This bulgur salad is a lemony middle eastern treat! Bulgur is parboiled and dried wheat; soaking it in hot water is all the preparation required.”

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Ingredients

Adjust Servings

Original recipe yields 10 - 12 servings

Directions

  1. Place bulgur in a casserole dish, and cover it with 3 cups boiling water. Cover. Let stand 30 minutes, or until the water has been absorbed.
  2. Fluff bulgur with a fork. Add tomatoes, parsley, green onions, mint, olive oil, lemon juice, salt and pepper; stir to combine. Cover, and refrigerate for 1 to 2 hours. Serve either chilled or at room temperature.

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Reviews (14)

Rate This Recipe
Mary K.
33

Mary K.

This came out fabulously well--almost as good as my Arabic mother-in-law's recipe! For more flavor, add a dash of lemon juice and olive oil to the water used to soak the bulghur wheat.

LEINAA
18

LEINAA

I omit the water and soak the bulgur in lemon juice. Really adds something to it

jamiejfm
14

jamiejfm

This recipe called for too much water, otherwise it was good and simple. After the bulgur absorbed as much water as it could, there was still a lot of water left in the bow. I drained it with a strainer. I may try it again and cut down the water to 2 cups.

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Nutrition

Amount Per Serving (11 total)

  • Calories
  • 118 cal
  • 6%
  • Fat
  • 4.2 g
  • 6%
  • Carbs
  • 18.9 g
  • 6%
  • Protein
  • 3.3 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 11 mg
  • < 1%

Based on a 2,000 calorie diet

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