Sue's recipe with my modifications. My very favorite tabbouleh (or tabouli)
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.
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Serving Size: 1 Serving (262g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 143 | ||
Calories from Fat: 24 (17%) | ||
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Amt Per Serving | % DV | |
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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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