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Recipe courtesy of Curtis Aikens

Tabbouleh

  • Yield: 4 Servings
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 4 servings
    Calories
    490
    Total Fat
    30
    Saturated Fat
    4
    Carbohydrates
    51
    Dietary Fiber
    18
    Sugar
    7
    Protein
    15
    Cholesterol
    0
    Sodium
    1328
  • Total: 35 min
  • Prep: 35 min
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Ingredients

3/4 cup bulgur, softened

3 pound bunch of parsley, finely chopped

Bunch of mint, finely chopped

5 ripe tomatoes

Juice of 1 lemon

1/2 cup olive oil

Salt and freshly ground black pepper to taste

Directions

  1. Soften the bulgur in a cup of warm water until it swells and is soft. Drain any water that isn't absorbed. Mix all ingredients together.

Categories:

Fruit Lemon Side Dish High Fiber Vegan

Let's Get Cooking!

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1 Review
Add Your Review

J S.

If you don't like messing with ingredients, this is not the recipe for you. I don't mind; in fact, I prefer basic recipes and then tweaking them as needed. <br /> <br />What I did to this recipe - added more lemon juice, the juice of 1 lemon was not enough. I also halfed the amount of olive oil from 1/2 cup to 1/4 cup, and that was still too oily. I'm going to use just a few tbsps of olive oil next time I make it. <br /> <br />Good basic recipe though, looking forward to adding my own ingredients to it.

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