Try this Turkish Tabbouleh recipe, or contribute your own.
Suggest a better descriptionIn a medium bowl, combine the bulgur, olive oil, tomato paste, lemon juice, and harissa and season with salt. Mix well, then stir in the boiling water.
Add the remaining ingredients, except the mint, and mix well. Cover and refrigerate until the bulgur is tender, about 4 hours.
Season the tabbouleh with salt and stir in the mint. Transfer to a platter and serve.
The tabbouleh can be refrigerated overnight.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (153g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 178 | ||
Calories from Fat: 15 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.6g | 2 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 60mg | 2 % | |
Potassium 415.5mg | 11 % | |
Total Carbohydrate 38.1g | 11 % | |
Dietary Fiber 9.3g | 37 % | |
Sugars, other 28.8g | ||
Protein 6.5g | 9 % | |
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: 178
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