Tabbouleh is a wonderful Middle Eastern dish of bulgur wheat, tomatoes, onions, and plenty of parsley. Enjoy with some warm pita bread for a satisfying dinner, or pack it up for lunch with crisp spears of romaine lettuce.
Ingredients
- ¾ cup fine bulgur wheat
- ¼ cup extra-virgin olive oil
- 1 cup hot water
- 2 large tomatoes, cored, seeded, and finely chopped
- ½ small red onion, finely chopped
- ½ cucumber, peeled, seeded, and finely chopped
- 4 scallions, thinly sliced
- 3 bunches of curly parsley, finely chopped
- ¼ cup finely chopped mint leaves
- 2 lemon juice
- sea salt and freshly ground black pepper
- romaine lettuce and pita bread, to serve (optional)
How to Make It
- Rinse the bulgur wheat. Add to a medium bowl with 1 tablespoon of the extra-virgin olive oil, cover with near-boiling water, and stir. Let it stand for 15 minutes, then strain in a fine-mesh sieve, pressing gently to remove all the liquid. Fluff with a fork.
- In a large bowl, toss the bulgur with the tomatoes, red onion, cucumber, scallions, parsley, mint, lemon juice, and the remaining extra-virgin olive oil. Season to taste, cover, and set aside for 1 hour to develop the flavors.
- Serve at room temperature or cold with lettuce and pita bread, if you like. Tabbouleh keeps in the fridge for 3 days.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving |
|
% Daily Value*
|
| Total Fat 8 g 23% |
Saturated Fat 1 g 5% |
Trans Fat 0.0 g |
Sodium 0.8 mg 0% |
carbohydrates 16 g 12% |
Dietary Fiber 2.5 g 7% |
Sugars 3.5 g 4% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |
