Traditional Tabbouleh Salad
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Parsley and mint mingle into bright flavours in this classic Middle Eastern dish.
Servings:
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 223 |
| pro | 4 g |
| total fat | 14 g |
| sat. fat | 2 g |
| carb | 23 g |
| fibre | 6 g |
| chol | 0 mg |
| sodium | 178 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 20% |
| vit A | 28% |
| vit C | 82% |
| folate | 30% |
Suggested Recipes
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1/2 cup (125 mL) medium bulgur
3 cups chopped seeded tomatoes
1 cup (250 mL) minced fresh parsley
1/4 cup (50 mL) minced fresh mint
4 green onions, minced
1/2 cup (125 mL) lemon juice
1/4 cup (50 mL) extra-virgin olive oil
1/4 tsp (1 mL) each salt and pepper
Preparation:
Place bulgur in fine sieve; rinse several times with water. Transfer to bowl; cover with 1/2 inch (1 cm) water and let stand for 20 minutes. Drain; squeeze with hands to remove excess water.
In large bowl, combine bulgur, tomatoes, parsley, mint and onions. Whisk together lemon juice, oil, salt and pepper; add to bulgur mixture, tossing to coat. (Make-ahead: Cover and set aside for up to 8 hours.)
In large bowl, combine bulgur, tomatoes, parsley, mint and onions. Whisk together lemon juice, oil, salt and pepper; add to bulgur mixture, tossing to coat. (Make-ahead: Cover and set aside for up to 8 hours.)
Source
Canadian Living Magazine: May 2007
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