Tabbouleh Salad
Ingredients
-
1
cup
uncooked whole wheat bulgur
-
3
cups
water
-
2
medium
garlic cloves
-
1
bunch
fresh parsley leaves (about 4 ounces, 4 cups)
-
½
cup
mint leaves, loosely packed
-
5
small
Persian cucumbers, diced
-
2
medium
tomatoes, diced
-
2
tablespoons
extra virgin olive oil
-
Juice of 1
large lemon
-
½
teaspoon
freshly ground black pepper
-
as desired
sea salt (optional)
Instructions
- Cook the bulgur in water, bringing to a boil and then simmering for 10 minutes.
- Fluff the bulgur with a fork and let it cool in the refrigerator.
- Finely chop the garlic, parsley, and mint, then add to the cooled bulgur.
- Mix in the green onions, cucumbers, tomatoes, olive oil, lemon juice, black pepper, and salt.
- Chill the salad until ready to serve.
Nutrition Facts (estimated)
Servings
8
Calories
122
Total fat
4g
Total carbohydrates
21g
Total protein
4g
Sodium
13mg
Cholesterol
0mg
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