Lebanese Tabbouleh
Recipe: #37148
June 22, 2021
Categories: Salads, Main Dish Salad, Vegetable Salad, Side Dishes, Bulgur (cracked wheat), Cucumber, Middle Eastern, One-Pot Meal, Vegetarian, Fresh Tomatoes, Herbs, more
"This has cucumber in it, which apparently is not authentic. Most people apparently do not cook the bulgur. They just soak in boiling water for various amounts of time. I am posting this as is. Cook time does not include chill time."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (275.8 g)
- Calories 286.8
- Total Fat - 17 g
- Saturated Fat - 2.4 g
- Cholesterol - 0.6 mg
- Sodium - 648.3 mg
- Total Carbohydrate - 31.7 g
- Dietary Fiber - 7.7 g
- Sugars - 6.1 g
- Protein - 6 g
- Calcium - 112.3 mg
- Iron - 3.8 mg
- Vitamin C - 74.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Combine the first four ingredients in a medium saucepan. Simmer, then cover. Cook on low heat for 12 minutes or until the bulgur is tender.
Step 2
Remove the pan from the heat and let it stand for 10 minutes with the lid still on.
Step 3
Next, add the rest of the ingredients to the bulgur and mix it well.
Step 4
Cover and chill for at least one hour in the refrigerator.
Tips
No special items needed.
3 Reviews
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