How To Make Tabbouleh Salad
This tabbouleh recipe is every herb lovers’ dream. This simple salad is made with chopped fresh herbs tossed in lemony vinaigrette.
Preparation: 15 minutes
Cooking: 30 minutes
Total: 45 minutes
Serves:
Ingredients
- 1⁄2cupbulguruncooked
- 2cupschicken or vegetable stock
- 3cupsItalian flat-leaf parsleyloosely packed, chopped
- 1⁄2cupmintchopped
- 1⁄2cupscallionschopped
- 3,roma tomatoescored and chopped
- 2 Tbspolive oil
- 2Tbsplemon juice
- 1⁄2tspsalt
Instructions
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In a large bowl, pour 2 cups of boiling water (or chicken stock) over the bulgur. Let it sit for 30 to 60 minutes until softened, and then strain the bulgur through a fine-mesh strainer.
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Then combine the prepared bulgur, parsley, mint, scallions, and tomatoes in a large bowl. Add oil and lemon juice, and stir until well mixed. Add salt to taste.
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Serve immediately or refrigerate for up to one day.
Nutrition
- Calories: 355.80kcal
- Fat: 12.45g
- Saturated Fat: 2.03g
- Monounsaturated Fat: 7.79g
- Polyunsaturated Fat: 1.81g
- Carbohydrates: 52.97g
- Fiber: 11.52g
- Sugar: 5.89g
- Protein: 13.74g
- Cholesterol: 4.80mg
- Sodium: 957.09mg
- Calcium: 195.74mg
- Potassium: 1080.61mg
- Iron: 9.54mg
- Vitamin A: 358.62µg
- Vitamin C: 102.86mg
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