Tabbouleh
Ingredients
The salad
-
½
cup
uncooked bulgur
-
2
cups
chicken or vegetable stock
-
2–3
cups
chopped Italian flat-leaf parsley, loosely packed
-
½
cup
chopped mint
-
¼
cup
chopped scallions
-
2–3
pieces
roma tomatoes, cored and chopped
The dressing
-
2
tablespoons
olive oil
-
2
tablespoons
lemon juice
-
½
teaspoon
salt
Instructions
- Pour boiling water or chicken stock over the bulgur and let it sit until softened, then strain.
- Combine the prepared bulgur with parsley, mint, scallions, and tomatoes in a large bowl.
- Add olive oil, lemon juice, and salt, then stir until well mixed.
- Serve immediately or refrigerate for up to one day.
Nutrition Facts (estimated)
Servings
2-3
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
6g
Sodium
200mg
Cholesterol
0mg
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