Tabbouleh
Take a break from green leaf salads, and enjoy a bright, lively tabbouleh salad. This parsley-and-bulgur salad tastes great on its own, and it pairs well with foods from Middle Eastern and Mediterranean cuisines.
Ingredients
Instructions
Prepare the bulgur according to the package directions. Let cool. Editor's Tip: Once the bulgur is cooked, run a fork through the grains to fluff them up. Then leave uncovered while you prepare the remaining ingredients.
Transfer the bulgur to a large bowl. Stir in the parsley, tomatoes, onion, lemon juice, oil, mint, salt, pepper and cayenne. Editor's Tip: The most time-consuming part of this preparation is picking your parsley. Don't worry if there's a small stem here or there. They will all get incorporated into the dish, and no one will be the wiser. Our guide on how to cut basil and other common herbs has more tips.
If desired, chill the tabbouleh before serving. Editor's Tip: Taste for seasoning, and add more salt or lemon juice as needed.
Nutrition
- Calories
- 100 calories
- Fat Content
- 7g fat (1g saturated fat)
- Cholesterol Content
- 0 cholesterol
- Sodium Content
- 164mg sodium
- Carbohydrate Content
- 9g carbohydrate (3g sugars
- Fiber Content
- 2g fiber)
- Protein Content
- 2g protein. <b>Diabetic Exchanges</b>: 1-1/2 fat
