• Tabbouleh

    Prep time:
    Total time:
    Serves: 10
    • 1 cup bulgur wheat
    • 1 1/2 cups boiling water
    • 1/4 cup freshly squeezed lemon juice (2 lemons)
    • 1/4 cup extra virgin olive oil
    • 2 tsp kosher salt
    • 1 cup minced scallions, white and green parts (1 bunch)
    • 1 cup chopped fresh mint leaves (1 bunch)
    • 1 cup chopped flat-leaf parsley (1 bunch)
    • 1 hothouse cucumber, unpeeled, seeded, and medium-diced
    • 2 cups cherry tomatoes, diced
    • 1 tsp freshly ground black pepper
    1. Place the bulgur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 tsp salt.
    2. Stir, then allow to stand at room temperature for about 1 hour.
    3. Add the scallions, mint, parsley, cucumber, tomatoes, 2 tsp salt and the pepper; mix well.
    4. Season to taste and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.
    Serving size: 1 Calories: 66 Fat: 0 Carbohydrates: 14g Sugar: 8g Sodium: 826mg Fiber: 4g Protein: 3g

    Nutritional values are estimations, not exact values

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