Put the bulgur in a large bowl and pour the boiling water over it. Let soak at room temperature for at least 1 hour.
When the grain has absorbed all the water, mix the lemon juice, mint, salt, and pepper in a separate bowl and slowly stir in with a large spoon until all the grains are coated. Stir in all remaining ingredients (except the lettuce) until they are thoroughly distributed throughout the grain. The hardest part about making Tabbouleh Salad is waiting for all of the tempting ingredients to set as the grain absorbs all of the liquid. Cover and refrigerate at least 3 hours before serving, or overnight if you are preparing a day in advance. Fluff up with a fork and serve on a bed of red leaf lettuce. Serve as a side dish along with chicken fish, such as Lemon Grilled Halibut, or simply scoop with some warm pita bread.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (213g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 44 (32%)|
|Amt Per Serving||% DV|
|Total Fat 4.9g||7 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 26mg||1 %|
|Potassium 471.4mg||12 %|
|Total Carbohydrate 21.5g||6 %|
|Dietary Fiber 5.8g||23 %|
|Sugars, other 15.7g|
|Protein 4.4g||6 %|
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: 138
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.