Baby Tomato and Fresh Herb Tabbouleh
- Level: Easy
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 311 calorie
- Total Fat
- 19.5 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 0 milligrams
- Sodium
- 495 milligrams
- Carbohydrates
- 32 grams
- Dietary Fiber
- 8 grams
- Protein
- 5 grams
- Sugar
- 3 grams
- Level: Easy
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 311 calorie
- Total Fat
- 19.5 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 0 milligrams
- Sodium
- 495 milligrams
- Carbohydrates
- 32 grams
- Dietary Fiber
- 8 grams
- Protein
- 5 grams
- Sugar
- 3 grams
Ingredients
1 cup bulgur wheat
2 pinches kosher salt, plus 1 teaspoon
1 1/4 cups boiling water
1/2 cup finely chopped flat-leaf parsley leaves
1/2 cup finely chopped fresh mint leaves
1/4 cup finely chopped fresh chives
1 pint baby tomatoes, washed and quartered
1 lemon, juiced
1/3 cup extra-virgin olive oil
Freshly ground black pepper, about 15 grinds
Directions
- Combine bulgur, a couple pinches of salt, and boiling water in a heat-proof bowl. Cover tightly with plastic wrap and let stand 20 minutes (check the directions on the packaging for your particular bulgur). Unwrap plastic and fluff with a fork.
- Toss bulgur with remaining ingredients and season, to taste, with salt and pepper. Serve chilled or at room temperature.
