Tabbouleh
Ingredients
The salad
-
¾
cup
bulgur wheat
-
1½
cups
boiling water
-
1
cup
English cucumber, finely diced
-
1¼
cups
Roma tomatoes, seeded and finely diced
-
½
cup
green onions, thinly sliced
-
1
cup
curly parsley, finely chopped
-
¼
cup
fresh mint, finely chopped (optional)
The dressing
-
⅓
cup
olive oil
-
3
tablespoons
lemon juice
-
1
teaspoon
salt
-
¼
teaspoon
pepper
Instructions
- Soak the bulgur wheat in boiling water for 45 minutes until softened, then drain any excess liquid.
- Add the diced cucumber, tomatoes, green onions, parsley, and optional mint to the bulgur.
- In a separate bowl, whisk together the olive oil, lemon juice, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Cover the salad and chill for at least 30 minutes before serving.
Nutrition Facts (estimated)
Servings
6
Calories
180
Total fat
12g
Total carbohydrates
17g
Total protein
3g
Sodium
399mg
Cholesterol
0mg
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