Traditional Tabbouleh Salad
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This recipe makes 4 servings
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 |
Parsley and mint mingle into bright flavours in this classic Middle Eastern dish.
Ingredients
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
- Keywords : Bulgur; Tomatoes; Parsley; Salad; Appetizers; Middle-Eastern and North African; Summer;
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