To cook the Bulgar wheat:
Bring the 4 cups of water to a rolling boil. Add Bulgar wheat, turn off heat, cover and let stand for at least 2 hours.
For the salad:
Once the Bulgar wheat is done, combine all ingredients and let stand (refrigerated) for 4 hours (or overnight) before serving.
For the beans, you can use garbanzo, lentils, or small white beans. I especially small french lentils for this dish, tho beans are not traditionally a part of a tabbouleh recipe.
You can use all parsley, or 1/2 parsley and 1/2 mint. I use 1/2 and 1/2 if I have the mint, and get rave reviews, tho it is traditional to use just the parsley.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (262g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 24 (17%)|
|Amt Per Serving||% DV|
|Total Fat 2.7g||4 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 40mg||1 %|
|Potassium 440.3mg||12 %|
|Total Carbohydrate 27.2g||8 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 24.5g|
|Protein 5.7g||8 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 143
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