Directions:
- In a large bowl, cover the bulgur with 2 inches of hot water and let soak for 20 minutes. Drain the bulgur in a fine sieve, pressing hard to release any excess water. Wipe out the bowl.
- In the large bowl, whisk the lemon juice with the olive oil. Add the bulgur, tomatoes, scallions, chopped parsley and whole parsley leaves and mint. Season with salt and pepper and toss. Let stand for 10 minutes before serving.
- Make Ahead: The tabbouleh can be made about 8 hours before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 212.91 Kcal (891 kJ) | ||
| Calories from fat | 91.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.17g | 16% | |
|---|---|---|---|
| Sodium | 15.98mg | 1% | |
| Potassium | 421.39mg | 9% | |
| Total Carbs | 27.36g | 9% | |
| Sugars | 2.77g | 11% | |
| Dietary Fiber | 7.51g | 30% | |
| Protein | 4.42g | 9% | |
| Vitamin C | 24.4mg | 41% | |
| Vitamin A | 0.7mg | 22% | |
| Iron | 78.9mg | 438% | |
| Calcium | 54.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 143.27 Kcal (600 kJ) | ||
| Calories from fat | 61.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.85g | 16% | |
|---|---|---|---|
| Sodium | 10.76mg | 1% | |
| Potassium | 283.57mg | 9% | |
| Total Carbs | 18.41g | 9% | |
| Sugars | 1.87g | 11% | |
| Dietary Fiber | 5.05g | 30% | |
| Protein | 2.98g | 9% | |
| Vitamin C | 16.4mg | 41% | |
| Vitamin A | 0.4mg | 22% | |
| Iron | 53.1mg | 438% | |
| Calcium | 36.8mg | 5% | |
* 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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