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This is a Lebanese salad (my version of tabbouleh) that we like served with everything!
Ingredients
- 1 cup bulgur
- 3 tomatoes, seeded and chopped
- 2 cucumbers, peeled and chopped
- 3 green onions, chopped
- 3 cloves garlic, minced
- 1 cup chopped fresh parsley
- 1/3 cup fresh mint leaves
- 2 teaspoons salt
- ½ cup lemon juice
- 2/3 cup olive oil
Directions
Step 1
Place cracked wheat in bowl and cover with 2 cups boiling water. Soak for 30 minutes; drain and squeeze out excess water.
Step 2
In a mixing bowl, combine the wheat, tomatoes, cucumbers, onions, garlic, parsley, mint, salt, lemon juice, and olive oil. Toss and refrigerate for at least 4 hours before serving. Toss again prior to serving.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 244 | |
| % Daily Value * | |
| Total Fat19g | 24% |
| Saturated Fat3g | 13% |
| Sodium594mg | 26% |
| Total Carbohydrate19g | 7% |
| Dietary Fiber5g | 16% |
| Total Sugars2g | |
| Protein3g | |
| Vitamin C26mg | 132% |
| Calcium38mg | 3% |
| Iron1mg | 8% |
| Potassium338mg | 7% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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