Parsley Tabbouleh

Name: Parsley Tabbouleh
Total time: 40 min
Ingredients: 1 small cucumber, peeled, seeded and diced; 4 scallions, thinly sliced; 1 cup water; ½ cup bulgur; ¼ cup lemon juice; 2 tablespoons extra-virgin olive oil; ½ teaspoon minced garlic; ¼ teaspoon salt; 1/4 cup chopped fresh mint; 2 tomatoes, diced; Freshly ground pepper, to taste; 2 cups finely chopped flat-leaf parsley, (about 2 bunches)

5 Ratings
5 Reviews

Serve this tart, parsley-dominated tabbouleh at your next backyard gathering.

Jessie Price

Source: EatingWell Magazine, June/July 2005

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Recipe Summary test

total:

40 mins

Servings:

Nutrition Profile:

Nutrition Info

Directions

Step 1
Combine water and bulgur in a small saucepan. Bring to a full boil, remove from heat, cover and let stand until the water is absorbed and the bulgur is tender, 25 minutes or according to package directions. If any water remains, drain bulgur in a fine-mesh sieve. Transfer to a large bowl and let cool for 15 minutes.

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Step 2
Combine lemon juice, oil, garlic, salt and pepper in a small bowl. Add parsley, mint, tomatoes, cucumber and scallions to the bulgur. Add the dressing and toss. Serve at room temperature or chill for at least 1 hour to serve cold.

Tips

Make Ahead Tip: Cover and refrigerate for up to 1 day.

Nutrition Facts

Serving Size: generous 1 cup

Per Serving:

162 calories; protein 4.3g; carbohydrates 21.2g; dietary fiber 5g; sugars 3.2g; fat 7.8g; saturated fat 1.1g; vitamin a iu 3451.4IU; vitamin c 59.1mg; folate 83.7mcg; calcium 84.4mg; iron 3.5mg; magnesium 63.4mg; potassium 522.2mg; sodium 175mg; thiamin 0.1mg.

Exchanges:

1 starch, 1 vegetable, 1 1/2 fat

5 Ratings

5 star values: 2
4 star values: 2
3 star values: 0
2 star values: 0
1 star values: 1

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EatingWell User

09/21/2013

This is not real tabboule!!! Tabboule doesn't have garlic and cucumber in it

julieaingram@yahoo.com

04/18/2011

Delicious but too much prepThis was a wonderful tabouli, I enjoyed every bite I ate. All the fine chopping will probably keep me from making this salad again for a long time. It took me 45 minutes to make and I am not a novice cook.Pros: Easy, fresh and deliciousCons: Too much chopping

EatingWell Member

04/18/2011

Delicious but too much prep This was a wonderful tabouli, I enjoyed every bite I ate. All the fine chopping will probably keep me from making this salad again for a long time. It took me 45 minutes to make and I am not a novice cook. Pros: Easy, fresh and delicious Cons: Too much chopping

EatingWell Member

07/19/2010

I find that cooking the bulgar makes it mushy. Instead, soak it for 30 minutes, then squeeze all the excess out. I like the texture much better.

smarshall621@gmail.com

07/19/2010

I find that cooking the bulgar makes it mushy. Instead, soak it for 30 minutes, then squeeze all the excess out. I like the texture much better.

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Parsley Tabbouleh

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Recipe Summary test

Nutrition Profile:

Ingredients

Directions

Tips

Nutrition Facts

Reviews (5)

All Reviews for Parsley Tabbouleh

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Parsley Tabbouleh

Gallery

Recipe Summary test

Nutrition Profile:

Ingredients

Directions

Tips

Nutrition Facts

Reviews (5)

All Reviews for Parsley Tabbouleh