This tart, parsley-dominated tabbouleh is built from fond memories of a favorite Lebanese restaurant.
Make Ahead Tip: Cover and refrigerate for up to 1 day.
- 1 cup water
- 1/2 cup bulgur
- 1/4 cup lemon juice
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon minced garlic
- 1/4 teaspoon salt
- Freshly ground pepper to taste
- 2 cups finely chopped flat-leaf parsley (about 2 bunches)
- 1/4 cup chopped fresh mint
- 2 tomatoes, diced
- 1 small cucumber peeled, seeded and diced
- 4 scallions
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.
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.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
165 calories; 8g total fat; 1g total saturated fat; 0mg cholesterol; 175mg sodium; 22g carbohydrates; 6g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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