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Easy Tabbouleh Recipe
This easy and flavorful salad is the perfect side dish.
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Course:
Side Dish
Cuisine:
Middle Eastern
Prep Time:
15
minutes
minutes
Cook Time:
12
minutes
minutes
Chill Time:
1
hour
hour
Total Time:
1
hour
hour
27
minutes
minutes
Servings:
6
servings
Calories:
204
kcal
Author:
Jenni
Ingredients
2
cups
water
1
cup
bulgur wheat
1
cup
chopped parsley
1
cup
diced cucumber
1
cup
diced tomato
⅓
cup
extra virgin olive oil
¼
cup
chopped mint
3
Tablespoons
lemon juice
2
green onions
sliced
1
garlic clove
finely minced
½
teaspoon
salt
¼
teaspoon
ground coriander
Instructions
In a medium sized saucepan, combine the water and the bulgur.
Bring to a simmer over medium heat, and then cover with a lid.
Simmer for 12 minutes.
Meanwhile, chop the parsley, cucumber, tomato, green onions and mint.
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and ground coriander.
When the bulgur is cooked through, strain out any remaining water and place the bulgur in a large mixing bowl.
Add the chopped veggies and herbs, and the marinade the the bulgur and toss to coat.
Cover the bowl with a lid and place in the fridge to chill for at least 1 hour.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 4 days.
Nutrition
Serving:
1
g
|
Calories:
204
kcal
|
Carbohydrates:
22
g
|
Protein:
4
g
|
Fat:
13
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
9
g
|
Sodium:
213
mg
|
Potassium:
289
mg
|
Fiber:
5
g
|
Sugar:
2
g
|
Vitamin A:
1027
IU
|
Vitamin C:
22
mg
|
Calcium:
49
mg
|
Iron:
2
mg