Soak bulgar. I only use about half of it. Tabbouleh should be mostly parsley, not bulgar. But everyone has their own preference, so use as much as you like.
Combine bulgar, chopped green onion, cucumber, and tomato. With a paper towel, try to squeeze out as much water as you can.
Dry the parsley and mint leaves on a paper towel to get off as much moisture as possible.
Small chop the parsley and mint.
Combine with bulgar mixture.
Add Seven Spice, salt and pepper. Toss to combine.
Add olive oil and lemon. Toss to coat.
Taste and add more salt, pepper, or spice to your liking.
Does not last long in fridge so try to only make as much as you are going to eat.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (205g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 35 (28%)|
|Amt Per Serving||% DV|
|Total Fat 3.9g||5 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 1819.3mg||63 %|
|Potassium 870.1mg||23 %|
|Total Carbohydrate 22.8g||7 %|
|Dietary Fiber 8.4g||34 %|
|Sugars, other 14.4g|
|Protein 6.1g||9 %|
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Calories per serving: 127
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