Directions:
- Place the bulgur in a large bowl and pour enough warm water over to cover generously. Let it stand until the bulgur softens, about 15 minutes. Drain well, pressing down gently to extrude any excess liquid.
- In a large bowl, combine the parsley, mint, green onions, tomatoes, lemon juice, olive oil, cumin, salt & pepper. Add the bulgur and toss.
- Taste and reseason with salt and pepper if necessary.
- Make Ahead: Tabbouleh can be made up to 3 hours ahead and kept at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 276.67 Kcal (1158 kJ) | ||
| Calories from fat | 93.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.43g | 16% | |
|---|---|---|---|
| Sodium | 214.86mg | 9% | |
| Potassium | 477.15mg | 10% | |
| Total Carbs | 41.03g | 14% | |
| Sugars | 2.25g | 9% | |
| Dietary Fiber | 11.21g | 45% | |
| Protein | 6.37g | 13% | |
| Vitamin C | 24.5mg | 41% | |
| Vitamin A | 1mg | 33% | |
| Iron | 119.8mg | 665% | |
| Calcium | 75mg | 7% | |
| Amount Per 100 g | |||
| Calories | 184.65 Kcal (773 kJ) | ||
| Calories from fat | 62.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.96g | 16% | |
|---|---|---|---|
| Sodium | 143.4mg | 9% | |
| Potassium | 318.45mg | 10% | |
| Total Carbs | 27.38g | 14% | |
| Sugars | 1.5g | 9% | |
| Dietary Fiber | 7.48g | 45% | |
| Protein | 4.25g | 13% | |
| Vitamin C | 16.4mg | 41% | |
| Vitamin A | 0.7mg | 33% | |
| Iron | 79.9mg | 665% | |
| Calcium | 50mg | 7% | |
* 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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