Turkish Tabbouleh
4-6
Servings
Servings
1 1/2h PT1 1/2H
Prep Time
Prep Time
0m PT0M
Cook Time
Cook Time
1h
Ready In
Ready In
Recipe: #26496
July 11, 2017
"One of my favorite salads, this version is from a wholesome blog by Amy, who got it from a Turkish man at a food cart in Germany."
Original recipe yields 4-6 servings
Ingredients
Nutritional
- Serving Size: 1 (347 g)
- Calories 390.3
- Total Fat - 14.8 g
- Saturated Fat - 2.1 g
- Cholesterol - 0 mg
- Sodium - 326.3 mg
- Total Carbohydrate - 59.9 g
- Dietary Fiber - 15.4 g
- Sugars - 3.3 g
- Protein - 10.5 g
- Calcium - 77.7 mg
- Iron - 3.2 mg
- Vitamin C - 46.2 mg
- Thiamin - 0.2 mg
Step 1
Place dried bulgur into a large bowl, add boiling water.
Step 2
In a separate small bowl, mix together oil, lemon juice, tomato paste, harissa, and salt.
Step 3
Pour into bulgur and water mixture, mix well.
Step 4
Let stand at room temperature for about ½ hour, or until the bulgur has absorbed the juices and becomes nice and fluffy.
Step 5
Add in the remaining ingredients. Place in the refrigerator and let sit for at least another hour before serving.
Tips & Variations
- Harissa recipe, if no access to harissa
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