Tabbouleh Salad
Salads
Amount to eat (1 serving)
Time to prepare: 15 mins to prep
Time to cook: 20 mins to cook
Amount to eat (1 serving)

Sugars

Sugar: 0g
Sucrose: 0g
Glucose: 0.9g
Fructose: 0.9g
Lactose: 0g
Maltose: 0g
Galactose: 0g
Starch: 0g

Fats

Saturated: 0.7g
Monounsaturated:3.4g
Polyunsaturated: 0.6g
Trans: 0g

Fatty Acids

Total Omega 3: 0g
Total Omega 6: 0g
ALA: 0g
DHA: 0g
EPA: 0g
DPA: 0g

Nutritional Info

Fiber: 4.1g 17%
Net Carbs: 15
Sodium: 17.1mg 1%
Potassium: 372.1
Cholesterol: 0

Nutritional Values (g)


Calories: 127 Fat: 5g
Protein: 4g Carbs: 19g

Recipe Instructions
Directions are based on the original recipe. Click here to show original recipe nutrional values above.

Ingredients

Pepper (Spices, black)
1 dash / 0.10 grams
Lemon juice (Raw)
1/4 cup / 61 grams
Parsley (Raw)
1 cup / 60 grams
Scallions (Spring onions or scallions (includes tops and bulb), raw)
2 cup, chopped / 200 grams
Water (Plain, clean water)
1 cup / 237 grams
Bulgur (Dry)
3/4 cup / 105 grams
Tomatoes (Red, ripe, raw, year round average)
2 cup, chopped or sliced / 360 grams
Olive oil (Salad or cooking)
2 tbsp / 27 grams

Instructions

Step 1
In a small saucepan, bring the water to a boil.
Step 2
Remove from heat and add the bulgur.
Step 3
Cover and let stand until the bulgur is tender and the liquid is completely absorbed, about 15 to 20 minutes.
Step 4
In a large bowl, add the bulgur and the remaining ingredients.
Step 5
Toss gently just until the ingredients are evenly distributed.
Step 6
Cover and refrigerate for 2 hours to allow the flavors to blend.
Step 7
Serve chilled.