Bbulgur Wheat Salad (Tabbouleh)
Published June 11, 1985
- Total Time
- 2 hours' refrigeration
- Rating
- Comments
- Read comments
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Ingredients
2 cups bulgur wheat
1 cup cold water
2 cups coarse-chopped parsley leaves (without stems)
1 cup chopped scallions
3 tablespoons chopped fresh mint
4 medium-size fresh tomatoes, chopped
¾ cup lemon juice
1 cup olive oil
1 teaspoon salt, or as desired
½ teaspoon black pepper
1 teaspoon paprika
Nutritional analysis per serving (4 servings)
66 grams carbs; 772 calories; 40 grams monosaturated fat; 6 grams polyunsaturated fat; 8 grams saturated fat; 56 grams fat; 13 grams fiber; 626 milligrams sodium; 11 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Mix wheat and water in a bowl and refrigerate 1 hour.
- Step 2
Add all remaining ingredients except ¼ cup of the olive oil. Mix well. Refrigerate at least 1 hour.
- Step 3
Before serving, mix again, check seasonings and sprinkle with remaining olive oil.
Private Notes
Comments
Delicious and fresh. We only had about half a cup of lemon juice and it was enough. We loved it and will make it again.