Directions:
- Bring water to a boil, pour in bulgur, stir, cover, and turn off heat. Let stand 20 to 25 minutes or until most of the liquid is absorbed and bulgur is fluffy and tender. Pour off any remaining liquid.
- To prepare dressing, in a small non-reactive bowl, whisk together lemon juice, garlic, salt and oil. Taste and adjust seasonings.
- In a large salad bowl, toss together parsley, tomatoes, green onions and mint. Add bulgur. Pour dressing over salad, toss to combine. Taste and adjust seasonings.
- Morph 1: Add more diced tomatoes, diced cucumbers, and diced raw zucchini to the tabbouleh.
- Morph 2: Add rinsed and drained canned chickpeas, and rinsed and drained canned lentils
- Morph 3: Grill some boneless, skinless chicken breast, dice, toss with the tabbouleh and wrap it up in fresh pita.
- Morph 4: Serve as a small side salad with fish.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 59.92 Kcal (251 kJ) | ||
| Calories from fat | 25.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.87g | 4% | |
|---|---|---|---|
| Sodium | 49.73mg | 2% | |
| Potassium | 437.94mg | 9% | |
| Total Carbs | 6.79g | 2% | |
| Sugars | 1.97g | 8% | |
| Dietary Fiber | 3.61g | 14% | |
| Protein | 1.61g | 3% | |
| Vitamin C | 68.7mg | 115% | |
| Vitamin A | 1mg | 33% | |
| Iron | 120.7mg | 671% | |
| Calcium | 105.7mg | 11% | |
| Amount Per 100 g | |||
| Calories | 36.97 Kcal (155 kJ) | ||
| Calories from fat | 15.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.77g | 4% | |
|---|---|---|---|
| Sodium | 30.68mg | 2% | |
| Potassium | 270.18mg | 9% | |
| Total Carbs | 4.19g | 2% | |
| Sugars | 1.22g | 8% | |
| Dietary Fiber | 2.22g | 14% | |
| Protein | 0.99g | 3% | |
| Vitamin C | 42.4mg | 115% | |
| Vitamin A | 0.6mg | 33% | |
| Iron | 74.5mg | 671% | |
| Calcium | 65.2mg | 11% | |
* 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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