- Total time 35 minutes
- Portion size 8 servings
Ingredients
Method
In saucepan, bring bulgur and 2¼ cups water to boil over medium-high heat. Reduce heat to medium-low; cover and simmer until bulgur is tender and water is absorbed, about 12 minutes. Remove from heat; let stand, covered, for 10 minutes. Fluff with fork. Spread evenly on baking sheet; let cool completely.
Meanwhile, in large bowl, combine parsley, mint, tomatoes and cucumber. In small bowl, stir together shallots, lemon juice, oil, salt and pepper; add to herb mixture, tossing to coat. Add bulgur; stir to combine.
Test Kitchen Tip: Delicate curly parsley adds a pleasing visual presence to tabbouleh with its inviting shape and clean neutral flavour.
Nutritional facts PER SERVING: about
- Fibre 4 g
- Sodium 185 mg
- Sugars 2 g
- Protein 4 g
- Calories 166
- Total fat 8 g
- Potassium 307 mg
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 23 g
%RDI
- Iron 11
- Folate 12
- Calcium 3
- Vitamin A 9
- Vitamin C 31
