Directions:
- Put the bulgur in a large bowl and pour in the hot water. Cover with a dish or plastic wrap and let stand for about 30 to 45 minutes to rehydrate. Drain in a strainer, pressing with the back of a wooden spoon to squeeze out as much water as possible.
- In a mixing bowl, combine the tomatoes, onions, cucumber, parsley, and mint. Toss the salad well to incorporate the ingredients; season with cumin, salt and pepper. Add the bulgur; moisten with the lemon juice and olive oil. Fold everything together to incorporate the ingredients. The flavor will improve if the tabbouleh sits for a few hours. Serve at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 253.41 Kcal (1061 kJ) | ||
| Calories from fat | 136.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.15g | 23% | |
|---|---|---|---|
| Sodium | 37.69mg | 2% | |
| Potassium | 676.56mg | 14% | |
| Total Carbs | 25.82g | 9% | |
| Sugars | 6.21g | 25% | |
| Dietary Fiber | 7g | 28% | |
| Protein | 5.07g | 10% | |
| Vitamin C | 86.1mg | 143% | |
| Vitamin A | 1.5mg | 49% | |
| Iron | 179.9mg | 999% | |
| Calcium | 143mg | 14% | |
| Amount Per 100 g | |||
| Calories | 53.22 Kcal (223 kJ) | ||
| Calories from fat | 28.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.18g | 23% | |
|---|---|---|---|
| Sodium | 7.92mg | 2% | |
| Potassium | 142.09mg | 14% | |
| Total Carbs | 5.42g | 9% | |
| Sugars | 1.31g | 25% | |
| Dietary Fiber | 1.47g | 28% | |
| Protein | 1.07g | 10% | |
| Vitamin C | 18.1mg | 143% | |
| Vitamin A | 0.3mg | 49% | |
| Iron | 37.8mg | 999% | |
| Calcium | 30mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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